Mix the flour and salt well.
In a small bowl, mix the yeast, sugar and 1/3 cup of water. Put aside for 10 minutes for the yeast to ferment.
Add the remaining water (300gr.) to the flour, together with the yeast.
Add the chopped olives into the dough as well as any other optional add-ins (added ingredients should weigh no more than 120gr. combined) and mix thoroughly for even distribution. The dough should be slightly sticky.
Cover the dough with saran wrap and leave to rise for two hours.
Warm the oven to 220C and place a 24cm oven-proof pot in the center of the oven’s wire rack. (We recommended using a Yemenite Kubanah pot).
Heat the (empty) pot for a at least 20 minutes, until it’s extremely hot, and then carefully line it with baking paper, or a layer of flour.
Form a ball with the dough, on a well-floured work surface.
Place it carefully into the steaming pot and cover it with a lid.
Bake for 40 minutes at 150C.
Remove the lid and continue to bake the bread at 200C for a further 15 minutes, until golden brown.