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1
In large bowl, sprinkle yeast over water and stir with fork to dissolve.
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2
Let stand 5 minutes.
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3
Whisk in 4 tablespoons olive oil.
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4
In separate bowl, mix bread flour, whole wheat flour and 1 teaspoon salt.
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5
Add flour, one cup at a time, to yeast mixture, stirring well after each addition.
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6
When dough begins to come away from sides of bowl, turn out onto lightly floured work surface.
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7
Knead in garlic, olives and 1/2 teaspoon rosemary.
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8
Continue kneading, adding more flour as necessary, until dough is shiny, elastic and no longer sticky, about 10 minutes.
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9
Transfer dough to lightly oiled bowl and turn to coat all sides with oil.
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10
Cover bowl with plastic wrap and set aside until dough triples in volume, about 2 hours.
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11
Punch down dough and place in a greased 13- by 9-inch baking sheet.
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12
Press and pat dough until it covers entire surface of pan.
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13
Cover with a towel and let rise until dough reaches top edge of sheet, about 45 minutes.
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14
Preheat oven to 400 degrees.
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15
Just before baking, dimple dough with fingertips and drizzle surface with 2 tablespoons olive oil.
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16
Sprinkle with remaining 1/2 teaspoon rosemary and remaining 1 teaspoon salt.
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17
Place on middle oven rack.
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18
Put an empty baking dish on lower rack.
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19
Quickly pour 1 cup boiling water into empty dish and close door.
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20
Bake until bread is well risen and golden, 20 to 25 minutes.
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21
Remove bread from pan to wire rack.
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22
Brush surface with remaining 1 tablespoon oil.
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23
Cut into squares and serve warm.
