Activate the yeast by warming the water and sprinkling the yeast over it. Let sit for 5 minutes until frothy.

In a large bowl, whisk together flour and salt. Create a well in the center and add the yeast mixture along with olive oil. Mix until a shaggy dough forms.

Knead the dough on a floured surface for about 10 minutes until smooth and elastic.

Place the dough in an oiled bowl, cover with a towel, and let rise until doubled in size (about 1 hour).

Punch down the dough, knead in chopped olives and herbs, then shape into a loaf or rolls.

Let rise again on a parchment-lined baking sheet for another 30 minutes.

Preheat oven to 375°F (190°C) and bake for 25–30 minutes until golden brown and hollow-sounding when tapped.