1. Mix the flour, water and yeast together and knead on a machine for about 10-12 minutes.
2. Add 100 g olives, 20 g olive oil, salt and honey to the dough and leave to mix for another 2 minutes.
3. Put the dough in a greased baking pan and leave it on the table for about 30 minutes. Refrigerate overnight.
4. The next day take the bread out. Put the last olives, oil and chopped rosemary on top of the bread. Leave to rise for about 1-1,5 hours on the kitchen table.
5. Preheat the oven to 225°.
6. Place the bread in the oven and bake for 15 minutes. at 225°. Then turn it down to 195° and bake for another 35-45 minutes.
The core temperature of the bread should be 95-97°.
