*Water should be 85°F to 110°F. If it's too cool it may not activate the yeast, and if it's too hot it will kill the yeast. If you don't have a thermometer to check the temperature, do it by feel. A drop of the water on the inside of your wrist should feel warm but not hot.
**Be sure to use a good-tasting, pure olive oil. The last thing you want is for a low-quality product to lend a bitter flavor to your bread. My go-to brand is California Olive Ranch. All their varieties are delicious.
***Cassava flour is NOT the same thing as tapioca flour. Be sure to purchase a reputable high-quality brand of cassava flour - I recommend Otto's or Anthony's, both of which are available online.