Rosemary and Olive Loaf
Crumble the yeast and dissolve in 2 tablespoons warm water. Add more 100 ml (approximately ½ cup) of water and mix with the yeast and the salt. Mix in the wheat flour and olive oil. Knead until smooth. Cover the dough and let rise in a warm place for about 1 hour.
Meanwhile, chop the olives coarsely. Rinse the rosemary, shake dry, pluck the leaves and put aside some leaves for garnish. Finely chop the remaining rosemary.
Knead the dough again briefly, and knead in the olives and the chopped rosemary.
Shape the dough on a lightly floured surface into an elongated flat loaf and cut deeply up to 3-4 cm (approximately 1½ inches) several times on one long side. Place the loaf on a baking sheet lined with parchment paper. Twist the cut portions of loaf slightly with fingers. Cover the loaf and let rise in a warm place for about 30 minutes.
Place the baking sheet with the loaf in an ovenproof dish with boiling water. Brush the loaf with salt water, sprinkle the rosemary over and bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for about 30-40 minutes.