French~Olive Bread from Provence

And to serve with any Provencal meal...
Olive Bread from Provence

3 to 3 1/2 cups unsifted bread flour
1 package active dry yeast
2 tbsp. sugar
1 cup warm water
1/3 cup pitted, chopped oil–cured ripe olives (black or green)
2 tbsp. olive oil
1 tsp. salt
boiling water

Combine 1/2 cup flour, yeast and sugar in large bowl. Add warm water and stir to blend. Let stand 10 minutes. Add olives, oil, salt, and 2 cups remaining flour. Stir until well blended.
Turn dough onto lightly floured surface. Knead dough adding remaining flour as needed until dough is smooth and elastic, (approximately 10 minutes). Place dough in lightly oiled mixing bowl. Cover with clean cloth. Let rise in warm place until double in size (about 1 hour).
Lightly oil large baking sheet. Roll dough into 8"x12" oval. Roll edges over 1" and pinch to seal. Continue all around. Place on baking sheet. Cover with cloth and let rise in warm place until double in size. (40 minutes). Preheat oven to 400F. Half fill roasting pan with water and place on bottom rack in oven. Brush top of bread with water. Bake on top rack of oven for 35 to 40 minutes or until lightly browned and bread sounds hollow when tapped. Cool on wire rack.