Black olive powder l, unfortunately currently not local, but still a nice clean intense Spanish black olive flavour, mixes with flour makes an amazing black olive bread 

Approx 30g

3  cups bread flour

2  teaspoons active dry yeast

2  tablespoons white sugar

1  teaspoon salt

1 30gram container Black Olive Powder By G

3  tablespoons olive oil

1 1⁄4 cups warm water (110 degrees F/45 degrees C)

In a bowl, mix together flour, yeast, sugar, salt, Black Olive Powder by G olive oil, and water.

Turn out dough on a floured board.

Knead until smooth- about 5 to 10 minutes.

Let rise about 45 minutes, until it doubles in size and punch down.

Knead for another 5 to 10 minutes an let rise for 30 minutes, until it doubles in size.

Round the dough on kneading board.

Place dough upside down in a bowl lined with a lint-free, well floured towel.

Let rise until double in size.

While the bread is rising for the third time, put a pan of water in the bottom of the oven.

Preheat oven to 450 degrees.

Gently turn loaf out onto a sheet pan on baking paper 

Bake loaf at 450 degrees F for 15 minutes.

Reduce heat to 375 degrees and bake for 30 more minutes, or until done.