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Combine the flour, sugar, salt and yeast in a large mixing bowl, then work the olive oil in.
Add the warm water steadily until you can form a fairly sticky dough.
Add a little more water if it is too stiff, then turn out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
Place in a large, clean mixing bowl and cover with clingfilm.
Leave to rise in a warm place for 2 hours or until doubled in size.
Grease a large baking tray.
Turn the dough out onto a lightly floured surface, knock it back and knead again with a tablespoon of the sliced olives for 3-4 minutes until smooth and elastic.
Shape into an oval and place on the baking tray.
Cover loosely with an oiled piece of clingfilm and leave to rise again for 30-40 minutes.
Pre-heat the oven to 230°C.
Make slashes in the top of the loaf and stud with the remaining olives.
Bake for 30-40 minutes until golden and risen.
Remove and allow to cool on a wire rack.
Slice and serve.