PLACE warm water (105-115 F) in a large bowl; SPRINKLE dry yeast over; STIR with fork; let STAND until yeast dissolves, about ten minutes.

ADD flour and salt to yeast mixture; STIR to blend well (dough will be sticky).

On a lightly floured surface, KNEAD dough until smooth and elastic (ADD more flour by the tablespoon if dough is sticky), about ten minutes.

FORM dough into ball; OIL large mixing bowl; ADD dough, TURNING to coat; COVER with plastic wrap; let RISE in warm area until doubled, about 1 1/2 hours.

PUNCH dough down; KNEAD into ball; RETURN to bowl; COVER with plastic wrap; let RISE in warm area until doubled, about 45 minutes.

COAT 15 x 10-inch baking sheet with one tablespoon olive oil.

PUNCH down dough; TRANSFER to prepared sheet.

Using fingertips, PRESS out dough to 13 x 10-inch rectangle; let dough REST ten minutes.

DRIZZLE two tablespoons olive oil over dough; SPRINKLE olives and rosemary evenly over dough; let RISE, uncovered, in warm area until puffy, about 25 minutes.

PREHEAT oven to 475 F.

PRESS fingertips all over dough, forming indentations; BAKE bread until brown and crusty, about 20 minutes.