1) Tip 165gm of flour into a mixing bowl. Make a well in the centre of the flour and pour in the water with diluted yeast all at once. Pour 165gm of water and dried yeast, stir this into the flour. Add the salt. Mix quickly using your hands or a wooden fork to make a soft and slightly sticky dough. Cover with cling wrap or a kitchen towel.
2) Leave to rise for about 2 hours. The mixture will be very bubbly and will look as if it will collapse.
3) Add 185gm of water more, then add 340gm of flour.
4) Knead or mix with electric mixer for about 15-20minutes. Add the oil, black and green olives, fresh rosemary and oregano. Keep kneading until the dough is smooth, put it back into the mixing bowl, cover with a kitchen towel and leave to rest for 1 hour in a warm place. The dough is ready when it springs back when you press it with your finger.
5) Tip the dough onto a lightly floured surface and lightly knead. Using a sharp knife or a cake spatula, cut the dough in half. Roll or press out one piece of dough to a rectangular shape about 20 x 25cm, then transfer to a baking sheet lightly oiled.
6) Make a large diagonal cut across the centre of the dough almost to the ends. Make three smaller diagonal cuts either side of the large cut to make a leaf shape. Repeat with the other piece of dough. gh at intervals,
7) Preheat the oven to 220-240 degrees C. Leave the loaves to prove (rise) for 20 mins then bake for 13-15 mins until golden.
8) Brush with a bit of olive oil as soon as the loaves are out of the oven. Serve warm.