A rustic artisan loaf infused with savory garlic, briny olives, and fragrant Mediterranean herbs, perfect for serving warm alongside dips or soups.

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In a bowl, combine warm water and yeast; let sit 5 minutes until foamy.
Stir in flour and salt until a dough forms.
Turn dough onto floured surface and knead 8–10 minutes until smooth and elastic.
Place dough in oiled bowl, cover with plastic wrap, and rise 1 hour until doubled.
Meanwhile, mix olive oil with garlic, rosemary, and oregano in small dish.
Punch down dough and roll into a rough rectangle.
Brush garlic‑oil mixture evenly over dough surface.
Scatter olives over dough, then gently knead 1–2 minutes to distribute.
Shape into round or oval loaf and place on parchment‑lined baking sheet.
Cover and let rise 30 minutes until puffy.
Preheat oven to 425 °F (220 °C).
Optionally slash the top of the loaf, drizzle with olive oil, and sprinkle with coarse salt.
Bake 25–30 minutes until crust is golden and loaf sounds hollow when tapped.
Cool on wire rack before slicing.

You can substitute green olives or a mix of olives for flavor variation.
For an extra crispy crust, place a pan of hot water in the oven during baking.
Store cooled bread in paper bag for up to 2 days or freeze slices for longer storage.