Everyone needs a good, basic olive bread. I think this is probably mostly stolen from Jeffrey Hamelman, a great baker to steal from.
Form into a rough ball, place in a lightly oiled bowl, cover. Allow to ferment for about four hours stretching each hour for the first three hours. This is not essential but will improve the dough structure.
Alternatively ferment overnight in the fridge.
Prepare a proving basket. Shape the dough and place it in the basket seam side up. Cover and leave for 3½-4 hours checking with the finger tip test after 3 hours.
Preheat the oven to about 210C.
Gently turn out the dough onto a baking sheet floured with wholemeal rye. Slash and bake for about 50 minutes.
Cool on a wire rack
Olive Bread baked on holiday in Arcachon. Olive Bread is only as good as the olives that go into it and a guy on the market at Arcachon sells fantastic Greek cured olives. Had to make a loaf for the man.