Olive-bread with rosemary
In a bowl, stir 1 kg of flour with 2 spoonfuls of dry yeast and a spoonful of oregano.
Add a spoonful of sugar, 2 teaspoons of salt, 80 g of olive oil, 2 cups of warm water and knead until the dough goes soft. Leave the dough covered in a warm place until it puffs up.
When it does, lay it and spread it on an oiled baking tray, pressing it lightly so that it is flat and even, oil it and make little cavities by pressing the dough with your fingers, where you then place 150 g of olives (without their pits) and leaves of rosemary.
Bake in medium fire for about an hour. Serve hot.