Here is my modified recipe:
Ingredients (makes 2 large loaves)
2 tsp active dry yeast
1 tbsp white sugar
1 tsp salt
½ cup black olives, chopped
3 tbsp olive oil
1 ¼ cup warm water
1. Proof the yeast in half a cup of warm water. In a large bowl, mix together flour, sugar, salt, black olives and olive oil. Add the proofed yeast and the remaining water to form a dough.
2. Turn out the dough onto a floured board. Knead until smooth and elastic (about 5 minutes). This is a very wet and sticky dough so you need to flour the kneading board and your hands from time to time. Set aside the dough, cover with a wet towel and let it rise for about 45 minutes, until it doubles in size.
3. Turn out the dough and knead well again on a floured board for about 5 minutes. Let it rise for about 30 minutes, until it doubles in size.
4. Divide the dough into two. Place each piece in a bowl lined with floured plastic wrap. Let it rise again until double in size.
5. While the bread is rising for the third time, put a pan of water in the bottom of the oven. Preheat oven to 220C.
6. Gently turn the loaves out onto a sheet pan that has been lightly oiled. Remove the plastic wrap. Bake the loaf at 220C for 15 minutes, until a hard crust forms. Reduce heat to 180C and bake for 30 more minutes, or until done.