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1
In large bowl, combine 1/2 cup warm water, 3 tablespoons oil, yeast and sugar; stir to dissolve.
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2
Let stand until foamy (about 5 minutes).
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3
Stir in remaining 1 cup warm water, olives, rosemary, salt and 4 cups flour until combined.
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4
Turn dough onto lightly floured surface and knead until dough is smooth and elastic, about 8 minutes, working in enough of remaining 1 1/4 cups flour just to keep dough from sticking.
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5
Shape dough into ball; place in greased bowl, turning dough to grease top.
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6
Cover bowl and let dough rise in warm place until doubled in volume (about 1 hour).
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7
Punch down dough.
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8
Turn onto lightly floured surface and cut in half.
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9
Cover and let rest 15 minutes (it is easier to shape if you let it rest).
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10
Grease large cookie sheet.
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11
Shape each dough half into an oval about 7 inches by 4 inches; place at least 3 inches apart on the cookie sheet.
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12
Cover and let rise in warm place until doubled (about 1 hour).
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13
Preheat oven to 400F degrees.
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14
Brush tops of loaves with remaining 1 tablespoon of olive oil.
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15
With sharp knife or razor blade, cut three diagonal slashes across top of each loaf.
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16
Bake until golden and loaves sound hollow when tapped on the bottom (about 30 minutes).
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17
Cool on wire rack.
