Activate the yeast in 1/2 cup (125ml) of the warm water with 1 tsp of the sugar. Stir well to dissolve and leave for 10 minutes or until the mixture froths.

Place the flour, remaining 2 tsp sugar and salt into the bowl of a stand mixer fitted with a dough hook. Add the Olive Oil and begin mixing on low speed. Slowly, a little at a time, add the water and yeast mixture to the flour mixture well until combined. Knead the dough for about 10 minutes or until the dough is smooth, elastic and not sticky to the touch.

Place the dough into a lightly oiled bowl loosely covered with a kitchen towel and leave in a warm place for about an hour or until the dough has doubled in size.

Using your fist, punch down the dough to expel the air. Lightly knead by hand for a couple of minutes until the dough is smooth again.

Line two large baking sheets with baking paper and drizzle with a little Olive Oil. Tip the dough out of the bowl and divide into two portions. Flatten each portion onto a baking sheet, pulling the dough into the corners as much as you can, then leave to prove for 1 hour.

Meanwhile, preheat the oven to 180°C.

Press the black pitted olives into the dough. Lightly oil the rosemary sprigs, tear off the leaves and poke into the dough. Drizzle the breads with a little more Olive Oil, finish with a good pinch of salt flakes and then bake in the oven for 20 minutes or until golden.

Allow to cool for 15 minutes before slicing and serving.