Combine all the dry ingredients (flour, yeast, salt, Herbes de Provence,oregano and sugar) in a large mixing bowl, and mix thoroughly using a bell whisk.

In a measuring jug, add warm (from the tap) water to the 275ml line.

Then, create a well in the middle of the dry mixture and slowly pour in the water, followed by 3 tbsp olive oil. Using a silicone spatula or wooden spoon, start to fold the dry ingredients into the liquid and keep folding together until a dough ball is formed. You may at this stage find it easier to switch your your hands, or a hybrid hand and utensil approach which means that the dry and wet ingredients are being evenly distributed.

Remove the dough from the mixing bowl, and knead for 5 minutes or so until the texture is no longer sticky, yet still elastic. You may need to sprinkle additional flour during this process, so keep some at hand. I use a silicone baking mat to knead on and do not need additional flour.

Oil the same mixing bowl (saves washing up) with a small amount of olive oil, then return kneaded dough ball, cover with a tea towel or cling film for 1 hour, and allow to rise in a warm place.

Meanwhile, drain the black pitted olives, cut in half horizontally, then each into thirds. Remove excess moisture using kitchen paper and squeeze out as much liquid as possible.

The dough should have doubled in size (maybe a little more). Remove the dough and flatten into a large oval. Then, evenly sprinkle the black olives pieces and gently press into the dough.

Next tightly roll the dough from one side to another into a swiss-roll shape, then fold the narrower sides towards the centre. Manipulate the dough into an oval shape and place onto a silicone backing sheet. Flatted the loaf, score with a sharp knife into shallow diagonal lines.

Cover again with a tea towel, and allow to rise prove for a further hour in a warm place.

Preheat the oven to 200C.

Gently brush or spray olive oil over the top. Then, sprinkle on top a combination of sea salt (my favourite is Gros Sel de Guérande) - a natural coarse grey sea salt) and Herbes de Provence, and gently press them into the top of the dough with the palm of your hand.

Bake in the oven for 30 mins. Once cooked, tun onto a wire rack and allow to cool.