3 Cups Bread Flour , plus extra for kneading
1 1/2 Cups Warm Water
1/2 Cup Chopped Black Olives
3 TBS Olive Oil
3 TBS Fresh Thyme or 2 Tsp Dried Thyme
1 TBS Dried Yeast
1 Tsp Sugar
1 Tsp Salt
Mix the dried yeast with 5 TBS of the warm water and the sugar and leave 10 minutes for the yeast to activate.
Once the yeast mix is frothy add the rest of the water, salt, olive oil and thyme and mix to combine.
Add the flour gradually and mix to combine. The dough will be quite sticky and once all the flour is incorporated add the olives and mix them through.
Cover and leave the mix to rise somewhere warm for 30 minutes.
After 30 minutes take the dough out of the bowl and tip onto a floured bench and knead adding flour as you go until the dough is soft and no longer sticky.
Shape into loaves and transfer onto a baking tray lined with baking paper or into an oiled bread tin.
Leave to rise again until double in size.
Heat your oven to 220 degrees and once your bread has risen bake for 30 minutes or until cooked.