White bread with green and black olives

Preparation:

Preparation: Prepare a mound of flour on the work table, sprinkle it with salt, make a hole and widen it from the center towards the periphery as you knead it, add warm water in which you have dissolved the yeast, start mixing water and flour with one hand, which you will have greased with oil to prevent the dough from sticking to the hand itself, adding water if necessary, when the dough begins to be compact and elastic, also oil the other hand and knead until you feel a smooth and soft dough. Let rise for about 2 hours in a warm place. In the meantime, cut the pitted olives into rounds, wash and dry them, take the dough again, work it again for about ten minutes having added the olives, then make sandwiches. Cover them with a cloth and let them rest for another 30 minutes. In the meantime, turn on the oven at about 250 degrees, take the pan on which you will bake the bread, put the preparations on the pan, cut them with a sharp knife and bake for about 45/50 minutes, check the cooking.