Step 1. Prepare the Dough

In a large mixing bowl, combine the bread flour, sea salt, and dried yeast. Make a well in the center and gradually pour in the warm water and olive oil, mixing with a wooden spoon until a rough dough forms.

Step 2. Knead the Dough

Transfer the dough to a lightly floured surface and knead for about 10 minutes, until it becomes smooth and elastic. This step helps develop the gluten, giving the bread its structure.

Step 3. Incorporate the Olives

Gently flatten the dough and sprinkle the chopped olives (and rosemary, if using) over it. Fold the dough over and knead gently to incorporate the olives evenly throughout.

Step 4. Let the Dough Rise

Shape the dough into a ball and place it back in the mixing bowl. Cover with a kitchen towel and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.

Step 5. Preheat the Oven

Preheat your oven to 220°C (425°F). If using a Dutch oven, place it in the oven while it preheats.

Step 6. Shape the Dough

Once risen, gently punch down the dough to release excess air. Shape it into a round loaf or oval, then place it on a baking sheet lined with parchment paper or in the preheated Dutch oven. Use a sharp knife to make a few shallow slashes on the top of the dough to help it expand while baking.

Step 7. Bake the Bread

Bake in the preheated oven for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. If using a Dutch oven, bake covered for the first 20 minutes, then uncover for the last 10 minutes to develop a crispy crust.

Step 8. Cool and Serve

Remove the bread from the oven and let it cool on a wire rack for at least 15 minutes before slicing. Enjoy your olive bread fresh, or dip in olive oil and balsamic vinegar for a true Mediterranean experience!