Combine the flour, salt, olive oil, yeast, and water in a large bowl without letting the yeast touch the salt directly.
Knead the dough until it becomes smooth and elastic.
Cover the bowl with cling film and allow the dough to rise for one hour.
Split the dough into two equal portions and incorporate the olives and tomatoes into each.
Shape the dough into rounds, press down firmly, dust with flour, and score a cross on top.
Place on a lined baking sheet and prove in a warm spot for one hour.
Bake at 220°C for 30 minutes until the bread is golden-brown.
Transfer to a wire rack to cool completely.