1. Activate the Yeast: In a large mixing bowl, combine the warm water, granulated sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy. This foaminess indicates that your yeast is active and ready to work. If it doesn’t foam, your water might not have been warm enough or too hot, or your yeast might be old.

2. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt. Once your yeast mixture is foamy, add half of the flour mixture to the yeast bowl, along with 1/4 cup of olive oil. Mix with a wooden spoon until just combined.

3. Form the Dough: Gradually add the remaining flour mixture, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes. The dough should become smooth and elastic, bouncing back slightly when poked. If it’s too sticky, add a tiny bit more flour, but be careful not to add too much.

4. Incorporate Olives and Rosemary: Flatten the dough slightly and sprinkle the chopped Kalamata olives and fresh rosemary over it. Fold the dough over and continue to knead for another 1-2 minutes until the olives and rosemary are evenly distributed throughout the dough.

5. First Rise: Lightly grease a clean bowl with a little olive oil. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 45-60 minutes, or until it has doubled in size. The dough should look visibly puffier and lighter.

6. Shape and Bake: Gently punch down the risen dough to release the air. Shape it into an oblong loaf and place it on a baking sheet lined with parchment paper. You can score the top of the loaf with a sharp knife a few times if you like, which helps with expansion during baking. Brush the top with a little extra olive oil.

7. Bake the Loaf: Preheat your oven to 375F (190C). Bake for 30-35 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom. The internal temperature should reach around 200-210F (93-99C) if you have a thermometer.

8. Cool and Serve: Transfer the baked bread to a wire rack to cool completely before slicing. This allows the internal structure to set and prevents a gummy texture.