Begin by adding the yeast to the warm water in a measuring jug and leave for 10 minutes. It should start to bubble.

In a large bowl, mix the flour, sugar, salt, olives and olive oil. Then gradually pour in the yeast/water mixture. 

Turn the mixture out onto a worktop that has been greased with olive oil. Don't add more flour. It should look like quite a wet mixture.

Knead into a dough for about 10 minutes. To test if the dough has been kneaded for long enough, stretch the dough between your fingers and you should be able to see light coming through it when held up to the light. It should also start to spring back. The dough will become less sticky the more you knead so be patient.

Pop the dough into a lightly oiled bowl, cover and leave for an hour to prove at room temperature.

Once the dough has doubled in size, turn it out onto your oiled worktop and punch the air out of it. Literally punch it. Get out all that anger. 

Shape the dough into a rectangle kinda shape, put onto an oven tray and leave it to prove again for about half an hour. 

Bake at 240C (220 fan) for 15 minutes and then reduce the temperature to 200C (180 fan) and bake for another 25 minutes. When you tap the bread it should sound hollow and that's how you know that it's cooked.