In the mixing bowl of your stand mixer combine the yeast, water, flour, salt, olive oil and the oregano. With a rubber spatula mix the ingredients and let sit for 15 minutes.
Next, gently fold into your dough the chopped Kalamata olives. Using the bread hook of your mixer, mix on low-medium speed for 5 minutes. If you find the dough sticking to the side of your bowl, sprinkle in some additional flour, 1 tablespoon at a time.
Transfer your dough to a well greased bowl. Cover with a clean kitchen towel and place your bowl in a warm place for 60-70 minutes.
After this first rising, punch the dough down and shape your bread loaf. Place the dough on a parchment lined baking sheet, and let rise, loosely covered, for an additional hour, in a warm place. For help on how to shape the bread, watch this video.
Preheat your oven to 400 degrees F.
Lightly sprinkle the top of the loaf with a little bit of flour and lightly score the bread 3 times, as shown on picture above, with a serrated knife. You can also use a blade if you happen to have one.
Bake in the middle rack of your oven for 30 minutes
Allow to cool fully on a wire rack, before slicing.