Fragrant eliopsomo

Mix the flour with the salt, the yeast and the sugar in a bowl, add the water and then half the olive oil while kneading constantly.

Set it aside to rest for 10 minutes and then add the rest of the olive oil while kneading as well as the olives.

Place it in a 28 cm baking tray and let it rise for 30 minutes. Brush with a little olive oil and bake for 45 minutes at 175°C.