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1
Combine the water with the oil and salt in a large bowl.
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2
Stir in 3 cups of the flour and the yeast, then enough of the remaining flour to make a stiff dough.
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3
Turn out the dough onto a lightly floured surface.
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4
Knead, adding more flour as needed, for 10 minutes, until the dough is smooth and supple.
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5
Pat and stretch the dough into a thin rectangle.
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6
Sprinkle the olives and herbs over the dough.
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7
Roll the dough into a cylinder, then knead for a few more minutes until the ingredients are evenly distributed.
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8
Shape the dough into a ball.
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9
Lightly oil a bowl.
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10
Add the dough and turn to coat with oil.
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11
Cover with plastic wrap and let stand in a warm place about 1 1/4 hours, or until doubled in volume.
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12
Dust a large baking sheet with flour.
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13
Punch down the dough, turn it out on to a lightly floured surface and knead for 1 minute.
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14
Cut the dough in half.
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15
Shape each into a log about 10in (25cm) long and pinch the seams closed.
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16
Transfer the logs to the baking sheet and press down lightly.
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17
Cover with plastic wrap and let stand about 30 minutes, or until puffy.
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18
Preheat the oven to 425F (220C).
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19
Lightly brush the loaves with oil.
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20
Use a sharp knife to score 5 shallow slits on top of each.
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21
Bake for 25 minutes, or until the tops are golden brown and the bottoms sound hollow when tapped.
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22
Transfer to a wire rack and cool completely.
