In a large bowl, combine flour, yeast, sugar, salt, and dried rosemary.

Stir in warm water and olive oil until a shaggy dough forms. Add chopped olives and incorporate them evenly.

Turn the dough onto a floured surface and knead for 5-6 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm spot for about 1 hour, or until doubled in size.

Preheat your oven to 450°F (232°C). Gently deflate the dough, shape it into a round loaf, and place on a parchment-lined baking sheet.

Using a sharp knife, make a few shallow cuts on top of the loaf. Bake in the preheated oven for 25-30 minutes, until golden brown and the bread sounds hollow when tapped.

Cool on a wire rack before slicing and serving.