In a stand mixer, using the dough hook, add the dry ingredients - from yeast to flour and whisk well.

Add in the water and keep the mixer on meduim high till the dough comes together to a sticky mass.

As the mixer runs, slowly add in 1/4 cup olive oil as three additions. With each addition, you will notice the dough becoming gloppy but after sometime, the oil will get absorbed into the dough. Continue to run the mixer till the dough has totally absorbed the oil and has become a smooth, shiny and stretchy.

Transfer to a well oiled large bowl and set aside to double, around one to one and a half hour.

After proofing, punch down the dough and knead lightly for a couple of minutes.

In a baking tray, spread 1/8 cup of olive oil.

Transfer the dough and spread on the tray to equal thickness. In between flip the dough, so that both the sides get covered with the oil.

Make pinches on the top by pressing in your fingers.

Cover and allow it to double in size, for another hour.

In the remaining 1/8 cup oil, whisk in the mixed herbs well.

Preheat oven to 220 degrees.

Brush the top of the bread with the herb oil. Sprinkle some sliced black olives and press in.

Bake for 20 minutes till top is golden brown.

Take out and serve warm as is or with some soup.