This document provides instructions for making olive bread with kalamata olives, rosemary, and oregano. It includes measuring ingredients like bread flour, yeast, apple cider vinegar and mixing them together. The dough is kneaded for 15 minutes then left to rise for 2 hours covered loosely with cling wrap. It is then shaped and baked in a preheated dutch oven for 30 minutes with the lid on and another 20 minutes with the lid off.