In a large bowl, mix together warm water and yeast. Then add sifted flour, sugar, salt and black olives. Mix them well.

Sprinkle flour on the kneaded board. Place dough onto a floured board, knead dough until smooth and elastic, 5 to 10 minutes. Put the dough into a bowl and cover with a damp kitchen towel to prevent the surface from drying. Set aside, and let rise for about 45 minutes, until it doubles in size.

Round the dough on a kneading board. Place upside down in a bowl lined with a lint-free cloth. Let rise until it doubles in size.

While the bread is rising for the third time, put a pan of water inside the oven. Preheat the oven to 260°C.

Gently turn the loaf out onto a sheet pan that has been lightly oiled with Naturel Pure Olive Oil and dusted with cornmeal.

Bake the loaf at 260°C for 15 minutes. Remove the water. Reduce heat to190°C. Bake for another 30 minutes more, or until done.