-In a small bowl, mix together the warm water, yeast, and sugar. Allow it to sit for 5 minutes until the mixture gets foamy.

-Stir the salt and olive oil into the yeast mixture.

-Add the yeast and olive oil mixture into the bowl of a stand mixer (or large bowl), and using the dough hook (or wooden spoon), add in the flour 1 cup at a time, stirring (kneading) after each addition.

-Once the dough no longer sticks to the sides of the bowl and has formed a ball, add in the chopped olives and knead (stir) for an additional few minutes until the olives are incorporated evenly throughout the dough.

-Turn the dough out onto a lightly floured surface.

-Spray the inside of the bowl with olive oil spray and return the dough ball to the bowl.

-Spray the top of the dough ball with a little more olive oil spray and cover the bowl with plastic wrap.

-Allow the dough to rise in a warm place in your kitchen for approximately 1 hour, or until the dough has doubled.

-Punch the dough down to deflate and carefully turn the dough out onto a parchment-lined baking sheet, which gives it the lovely, rustic shape without any hassle.

-Allow the dough to rise again in a warm, draft-free spot for another 20 minutes.

-Using a sharp serrated knife, slice a ½" deep cross on the top of the loaf.

-Bake the bread in a preheated 425-degree oven for about 30-40 minutes or until the bread is golden brown and sounds hollow when tapped.

-Allow the bread to cool and then slice and serve.