In a big mixing bowl, take ¾ cup warm milk, 1tsp sugar and 1 tsp instant dry yeast. Mix well.
If you are using Active Dry yeast, let the yeast proof for 5 minutes till it becomes frothy. Then proceed to next step
Add 2 cups all-purpose flour/ maida, 1tbsp chili flakes, 1tbsp dry Italian herbs and salt. Mix well. Add more milk if your dough is dry. 1 tbsp at a time. I had to use additional 1tbsp.
The kneading begins now. You will notice the dough will be sticky and loose. Resist the urge to add more flour. Knead for 6 minutes.
After 6 minutes, you should have a dough like this. If you by mistake added too much milk and it is still sticky, sprinkle a little flour and knead for a minute. Then add 3tbsp olive oil and the olives. Knead for 2 minutes.
Incorporate the olives well into the dough. Mix well.
Now transfer the dough to a flour dusted surface. Add 1 tbsp olive oil if needed. Gently knead for 4 minutes. The goal is a smooth and pliable dough, not sticky.
Ball up the dough and place in an oiled bowl. Let it rest covered in a warm place for 1 to 1.5 hours. We let the dough rest in an oven with lights on.
After 1.5 hour, the dough has doubled.
Gently knead the dough for 2 minutes.
Flatten the dough with hand and roll it.
Place the rolled dough in a greased bread loaf tin.
Now let it rest covered in a warm place for 20 to 30 minutes.
Bake in a preheated oven at 356 Degree Fahrenheit for 30 to 35 minutes till the top crust is light golden.
If you want a nice brown crust, broil for about a minute. Vigilantly watch the bread when in broil. We haven’t broiled the bread.