Dissolve yeast in 400 ml of lukewarm water. Mix flour and salt and add to the yeast water. Add olive oil and knead to a soft dough, first with the dough hooks of the hand mixer, then quickly with your hands. Put the dough into a bowl at least twice the size of the original one and, covered with a clean tea towel, leave to rise in a warm place for about 2 hours
Wash parsley and thyme, shake dry and pluck leaves from the stalks. Chop parsley finely. Peel garlic and chop finely. Drain olives and pepperoni well in a sieve and chop finely. Chop the tomatoes as well
Carefully knead herbs, olives, pepperoni and tomatoes under the well-risen soft dough. Put the dough into a well-flourished bread fermenting basket (approx. 22 cm Ø) and let it rest covered for approx. 1 hour
Carefully turn the bread over onto a baking tray lined with baking paper and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 35-40 minutes. Take out and let cool on a cake rack
waiting time approx. 2 3/4 hours