Grease a medium bread loaf pan.
Pre-heat oven to 220 degrees C
In a large mixing bowl combine the flour, yeast, sea salt, sugar, olives and rosemary. Stir to mix.
Add the olive oil and then the water.
Bring the dough together and knead for a few minutes until it is smooth.
Shape in to a loaf and place in the bread pan. For a lighter, fuller loaf, allow the dough to rise in a lightly greased bowl, covered, for 1 hour. No rise time will give you a denser, crumblier loaf.
Score the top of the loaf and dress with more sea salt and fresh rosemary.
Bake at 220 degrees C for 20 minutes before lowering the heat to 200 degrees C bake for another 15-20minutes.
Tap on loaf. If it sounds hollow, it's done. Turn out on to a cooking rack.