Olive and oregano bread

Serves: 5-6
Ingredients
. 1 ¼ cup warm water
. 1 tsp dried yeast
. Pinch of sugar
. 1 tbsp olive oil
. 1 tbsp fresh parsley, chopped
. 1 tbsp fresh oregano, chopped
. 2 cup strong bread flour
. 2 tbsp black olives, sliced
. 1 tsp salt
. ½ tsp freshly crushed pepper
Method
Mix warm water with yeast and sugar in a bowl and leave to stand for 5-7 minutes.
Heat the olive oil in a pan and fry parsley and oregano lightly for 30 seconds.
Sift the flour and make a well in the centre. Add the yeast mixture and parsley-oregano olive oil to make dough. Gradually add water and oil to make it soft.
Mix in sliced olives and knead the dough on the floured surface for 5 minutes; place in a bowl. Cover with cling film and leave in a warm place for 1 ½ hours.
Lightly grease a bread tin with oil; mix dough with salt and pepper and transfer to the tin. Cover and keep in a warm place for 20 minutes.
Pre-heat the oven at 220°C and bake the loaf for 10 minutes; lower the temperature to 200°C and bake for 18-20 minutes more. Cool before serving.