Line a half-sheet rimmed baking tray with parchment. Set aside.

In a large bowl, dissolve the instant yeast and sugar in the lukewarm water.

Sieve in the flour, followed by the garlic oil, black pepper, and kosher salt, making sure the salt does not come into direct contact with the yeast.

Use a bench scraper to bring the ingredients together, until a shaggy dough forms.

Turn dough out on a lightly floured countertop or a silicone baking mat. Knead by hand until soft and elastic, about 8-10 minutes.

Use your hands to work the rosemary into the dough.

Work in the cheese and olives.

Form dough into a ball and place in a well-oiled mixing bowl. Drizzle the top of the dough with more oil.

Cover and let stand in a warm place for 1 – 1 1/2 hours, or until doubled in size.

Punch dough down.

Shape into a ball and place on prepared baking tray. Cover with clingfilm/plastic wrap and allow to rise until doubled in size, about 45 minutes – 1 hour.  Meanwhile, preheat oven to 400° F / 204° C.

Coat loaf in flour and use a bread lame or kitchen shears to score as desired.

Bake in preheated oven for 45 – 60 minutes, or until loaf nicely golden brown.

Transfer to a wire rack and allow to cool completely prior to serving.