For the loaf you will need:
300g strong white flour
7g of dried yeast
2 tablespoons olive oil
1 teaspoon salt
100g olives (stones removed) cut into small peices.
Rub the yeast into the flour and add the salt and the olive oil.
Mix in the water (adding a little more if you need it) and knead into a smooth dough.
Put the dough into and oiled bowl, cover and leave to rise for about an hour (or until doubled in size).
When risen, flatten into a rectangle shape and spread over the olives, so that they cover most of the rectangle (leaving a little room at the edges).
Fold over the the dough, as if you were making a little parcel, leaving a slight gap in the middle so the olives show. I pinched together the ends of my loaf so that it had more of a baguette shape, but you could leave it squared off, like a ciabatta.
Cover and leave to rise again, for about 20 minutes, or until almost doubled in size.
Pre-heat the oven to 200 degrees C.
When risen, bake the loaf for about 20 minutes.