Add the yeast and sugar to the warm water, stir, cover and allow to stand for 5 minutes.
Add the spelt flour to a large bowl along with the salt and 2 tablespoons of olive oil. Mix together, make a well in the centre and pour in the yeast water mixture.
Mix together until a sticky dough forms and tip out onto a floured surface.
Knead for 15 minutes until the dough is soft and elastic. Set aside in a bowl covered for 60 minutes in a warm place.
Preheat your oven to 180°C. Line a baking tray with baking paper.
Turn dough out onto a floured surface, knock out the air and knead for a few minutes.
Roll out dough into desired shape, I created an oval shape and place dough onto baking tray.
Cover again and allow to sit in a warm place for another 20 minutes.
Uncover and press dimples into the dough using your fingers.
Push in the olives,sprinkle with rosemary and drizzle with 1 tablespoon of olive oil.
Bake in the oven for 25 – 30 minutes until golden brown.
