Dilute the yeast in water and then add the flour, sugar, salt and a little olive oil. Knead well until you get an even dough. Roll into a ball, place in a container, cover with a tea towel and set aside for about 2 hours.
Turn out the dough, add the nuts and knead well again, making sure the nuts are evenly spread. Set aside for at least another 2 hours.
Grease an ovenproof tin with olive oil, sprinkle on a dusting of flour and turn in the dough. Bake at 225 ºC for 20 minutes. Set it aside to cool.
If you want a really crusty loaf, put a tray with a little water in the bottom on the oven during the bake.