Mix the yeast and honey in water and allow to sit for 10 minutes
Mean while, mix together 6 cups of spelt flour, salt, garlic powder, rosemary, and oregano.
Add the olive oil to the yeast mixture.
Make a well in the centre of the flour mixture and pour about 1/4 of the yeast mixture in. Pull in flour from the sides until the mixes are mixed together. Repeat until fully mixed – on the last pouring in, add the chopped olives.
Knead the dough on a floured surface for 5-10 minutes. 10 minutes is preferible
Add flour to the board as needed.
Roll the dough in flour, covered with a cloth, and allow to rise for 45-60 minutes.
Knead again for 3-5 minutes. cover in flour and allow to rise for another 45-60 minutes.
Transfer the dough onto a tray covered in baking paper and floured, stretch and roll the dough out into a log shape, cut diagonal slits in the top of the loaf (optional, but it does make the bread look very gourmet!), and dust with flour – making sure you get flour into the cuts you have made.
Preheat oven to 180C while you allow the dough to rise for another 30-45 minutes.
Place the tray in the oven and bake for 45 minutes, or until the loaf is golden brown.
Serving size depends on your desired thickness of each slice.