Warm water to 100F-110F (35C-45C). Dissolve sugar in water. Add yeast to water and let stand until yeast proofs (rises to surface).

Stir in 1 cup of flour and salt to the yeast mixture. Add rest of flour, gradually kneading into a soft bread dough (I use a Kitchenaid with a dough hook for this).

Add olives and knead to distribute them. I do this by hand - it will seem difficult and messy at first. Use enough flour and work at it until the dough reforms into a cohesive ball.

Put the olive oil into a clean bowl, add the dough ball and coat it with the olive oil. Cover and put in a warm place to rise (I use both Saran wrap and a towel).

When doubled, turn out onto a sheet pan. Stretch and use your fingertips to press it out to (very roughly) 13 x 9 inches (33 x 23 cm). The dough will be dimpled from your fingers and maybe 1/4-1/2 inch (7-13 mm) thick. Scrape all the olive oil over the dough and/or into the pan.

Cover and put in a warm place to rise. When roughly doubled, put in 400F/205C oven and bake until done (medium to dark brown on top and hollow sounding when tapped on bottom, maybe 20 minutes).