Long before there were ovens, rustic flat-breads were baked on the floor of the hearth. This robustly flavored recipe can be cut into small squares for an appetizer, or into larger squares and served with a meal.
In large bowl, sprinkle yeast over warm water and stir with fork to dissolve. Let stand until foamy, about 5 minutes.
Whisk in 4 tablespoons oil. In separate large bowl, mix together 3 cups bread flour, whole-wheat flour and 1 teaspoon salt.
Add flour mixture, 1 cup at a time, to yeast mixture, stirring well after each addition, until dough begins to come away from sides of bowl.
Turn out onto lightly floured surface and knead in olives, garlic and ½ teaspoon rosemary. Continue kneading until dough is smooth and elastic, adding more bread flour as needed to prevent sticking, about 10 minutes.
Place dough in large greased bowl and turn to coat. Cover with plastic wrap and let rise in a warm, draft-free place until tripled in bulk, about 2 hours. Grease 13 x 9 inch baking pan. Punch down dough.
Place in prepared pan, pressing and patting dough to cover entire surface of pan. Cover with kitchen towel and let rise until dough reaches rim of pan, about 45 minutes.Preheat oven to 400 degrees Fahrenheit. Just before baking, dimple dough all over with fingertips.
Drizzle with 2 tablespoons oil, then sprinkle with remaining ½ teaspoon rosemary and 1 teaspoon salt. Place on center oven rack.
Put an empty baking dish on lower rack, quickly pour in 1 cup boiling water and close door. Bake until bread is well risen and golden, 20 to 25 minutes.
Transfer to wire rack to cool slightly. Brush top of flatbread with remaining 1 tablespoon oil, cut into squares and serve warm.