1. Mix together the flour, salt, and yeast. Pour in the lukewarm water and 100ml of olive oil and mix using a wooden spoon.

2. Once all the liquid is incorporated, transfer the mixture to a floured work surface.

3. Knead the dough for 5 minutes, adding flour if the dough is too sticky or a little lukewarm water if it is too dry. Form an elongated ball and brush with the remaining olive oil.

4. Let rest for 1 hour at room temperature in a warm place.

5. Add the olives and rosemary. Knead the dough for a few more minutes and place it on a baking sheet. Give the dough an oval, flattened shape. Cover with plastic wrap and let rest for another 45 minutes.

6. Preheat the oven to 180°C/350°F.

7. Uncover the dough and bake for 10 to 15 minutes.