|White bread flour||2 Ounce (550 Gram)|
|Yeast||1 1⁄2 Teaspoon|
|Sea salt||2 1⁄2 Teaspoon|
|Warm water||8 Fluid Ounce (250 Milliliter)|
|Extra virgin olive oil||2 Fluid Ounce (50 Milliliter)|
|Pitted black olives||4 Ounce, chopped (125 Gram)|
1. Sift 500 g (1 lb) of the flour into the bowl of a food mixer and stir in the yeast and salt. Add the water and oil and, with the mixer set on low, work the ingredients together to form a soft dough. Increase the speed to high and knead for 8-10 minutes until the dough is smooth and elastic.
2. Turn out the dough on to a lightly floured surface, add the olives and the rest of the flour and knead into the dough. Shape the dough into a ball and leave to rise in an oiled bowl, covered with a clean tea towel for 1 hour until it has doubled in size.
3. Turn out the dough on to a lightly floured surface and knock out the trapped air. Shape the dough into a log and then roll it out to form a thin sausage about 60 cm (24 inches) long. Form the sausage into a ring, pressing the ends together, and transfer it to a large, lightly oiled baking sheet. Cover it loosely with oiled clingfilm and leave to rise for a further 30 minutes.
4. Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 25 minutes until the bread is risen and sounds hollow when it is tapped underneath. Leave to cool on a wire rack.