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1
Place 2 cups warm water in large bowl.
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2
Sprinkle dry yeast over; stir with fork.
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3
Let stand until yeast dissolves, about 10 minutes.
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4
Add 4 1/4 cups flour and salt to yeast mixture and stir to blend well (dough will be sticky).
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5
Knead dough on floured surface until smooth and elastic, adding more flour by tablespoonfuls if dough is sticky, about 10 minutes.
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6
Form dough into ball.
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7
Oil large bowl; add dough, turning to coat.
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8
Cover with plastic wrap and let rise in warm area until doubled, about 1 1/2 hours.
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9
Punch down dough; knead into ball and return to same bowl.
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10
Cover with plastic wrap and let rise in warm area until doubled, about 45 minutes or less
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11
Coat 15x10-inch baking sheet with 1 tablespoon oil.
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12
Punch down dough.
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13
Transfer to prepared sheet.
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14
Using fingertips, press out dough to 13x10-inch rectangle.
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15
Let dough rest 10 minutes.
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16
Drizzle 2 tablespoons oil over dough.
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17
Sprinkle olives and chopped rosemary evenly over.
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18
Let dough rise uncovered in warm area until puffy, about 25 minutes.
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19
Preheat oven to 475F.
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20
Press fingertips all over dough, forming indentations.
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21
Bake bread until brown and crusty, about 20 minutes.
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22
Serve bread warm or at room temperature.
