Put the yeast, flour, sugar and a cup of lukewarm water into a baking bowl and knead well.
Then put the baking bowl into the oven, preheated to 40°C, and leave to rise for 30 minutes.
Take out and knead in the warm milk, olive oil and finely chopped olives.
Dust with a little flour and leave to rise for a further 45-55 minutes.
Next, form two or three flat loaves and brush with hot water.
Leave to rise for a further 20 minutes.
Bake at 200-220° C until brown and crusty.
The bread is done when it sounds hollow when tapped.