Sift flour into a large bowl and add yeast, sugar and salt.
Slowly pour warm water into dry ingredients, while stirring with a fork.
Add olive oil, mix till combined and turn out onto a floured surface.
Knead dough with your hands for about 15 minutes until a smooth compact dough has formed.
Add more water, if necessary.
Place dough into an oiled bowl, cover with a damp cloth or cling film, and place into a warm spot.
Allow to double in size ? this should take 30 minutes, depending on the heat in the kitchen.
Knock the dough back, remove from bowl.
Using your fingers work in a few olives and rosemary tines.
Spread dough into a lightly oiled roasting pan (30cm x 40cm x 3cm high) or free form onto a large baking tray.
Drizzle with olive oil; sprinkle with sea salt and milled black pepper.
Leave in a warm place for another 30-60 minutes, until it has risen.
Bake in a preheated 200 degrees celcius oven for about 30 minutes, or until golden and crusty.