For the dough, combine the yeast with 2 tablespoons of lukewarm water and a pinch of sugar. Add enough flour to knead into a soft dough. Cover and let rest in a warm place for about 10 minutes.
Knead the rest of the flour with about 500 to 600 ml of water (approximately 2-2 1/2 cups), the salt, and the oil into a smooth dough. Knead the two doughs together and cover. Let rise for about 90 minutes.
Cut the olives into small pieces and knead into the dough. Knead for about 10-15 minutes. Form two narrow, elongated loaves. Place next to each other on a parchment-lined sheet tray. Preheat the oven to 210°C (approximately 410°F). Bake the bread for 20-30 minutes. The bread will be light and crispy once baked.