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.

Sift 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.

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

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

With your hands, work the rosemary into the dough.

Work in the cheese and olives. Dough will be wet and sticky.

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 more.  Meanwhile, preheat oven to 400° F (204° C).

Coat loaf in flour. With a bread lame or kitchen shears, score as desired.

Bake in preheated oven for 45 – 60 minutes, or until deeply golden brown, and bottom of loaf sounds hollow when tapped.

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