Step by step

1. Attach the Bread Bowl to your KitchenAid Stand Mixer fitted with Dough Hook. Combine the flour, instant dry yeast, salt, and dried oregano. Start mixing on speed 1. Gradually add the warm water while the mixer is still running. Continue to knead on speed 2 for 5 minutes, until the dough becomes smooth and elastic. If the dough appears too sticky, you can add a little more flour, a tablespoon at a time.

2. Add the chopped olives to the dough and knead for an additional 2-3 minutes until the olives are evenly distributed throughout the dough.

3. Remove dough from the hook and dust the top of the dough with a bit of flour. Use a hand to turn and coat the dough in flour, then cover the bowl with the lid. Let the bread rise for 60 minutes.

4. Uncover the bowl and pull the dough from the bowl onto a generously floured surface. Gently press it down to release any trapped air. Shape the dough by pulling and folding the edges towards the center. Flip the dough over, fold side down. Gently place both hands on each side of the round and curl your right palm around the right edge while using your left hand to rotate the round on the surface. This action will smooth the dough into a round mound. Place on the lined lid of the Bread Bowl, cover and let rise for another 30 minutes.

5. Transfer the dough onto a floured surface an gently press it down to release air. Shape the dough into a boule by pulling and folding the edges towards the center. Flip the dough over and place both hands on each side of the round and gently curl your right palm around the right edge while using your left hand to rotate the round on the surface. Place the bread on the lid of the Bread Bowl, dust with some flour and score. Close with Bread Bowl and place in a 230°C preheated oven. Bake for 35 minutes, remove the Bread Bowl to expose the bread and finish baking for 15 more minutes, or until the crust is a deep, golden brown. Remove to a cooling rack and let cool slightly before slicing.