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If using active dry yeast, dissolve it in warm water with sugar and let sit 5–10 minutes until foamy.
In a large bowl, combine flour and salt. Add warm water and olive oil. Mix until a sticky dough forms.
Knead by hand for 8–10 minutes or 5 minutes in a stand mixer until smooth and elastic.
Place dough in a lightly oiled bowl, cover, and let rise in a warm place for about 1–1½ hours until doubled in size.
Grease a 9×13 inch baking pan with olive oil. Transfer dough to the pan and gently stretch it to fit. If it springs back, let it rest 10 minutes and stretch again.
Cover loosely and let rise again for 30–40 minutes until puffy.
Preheat oven to 400°F (200°C). Use your fingertips to press deep dimples into the dough.
Drizzle olive oil generously over the top. Sprinkle rosemary, olives, sea salt, and optional pepper evenly.
Bake for 20–25 minutes until golden brown on top and slightly crisp on the edges.
Let cool for 10–15 minutes before slicing. Brush lightly with more olive oil if desired.