If you are using normal dry yeast, then you need to ferment it first. Put the yeast in one cup of warm water along with the honey/sugar. Cover it and let it ferment for 10 mins. The mixture will have become frothy.
Sieve the flour into a bowl. Add the salt and oil and mix well.
Add the fermented mixture or instant yeast to the flour. If using instant yeast add the warm water to the flour. Bring everything into a dough.
Turn the dough onto a work top or board. Sprinkle a bit of extra flour. Knead the dough till it becomes soft and smooth. I prefer to knead it for 5 minutes. If the dough is sticky, don't be tempted to add more flour. Instead smear some olive oil on your hands and work the dough.
Lightly grease the bowl with olive oil. Place the dough in it. Rub oil over the dough. Cover and set it in a warm place to rise till it becomes double the size. This usually takes about 1½ -2 hours depending on how warm your kitchen is.
Knock the dough down. That is, gently press the dough with your hand.
Add olives, rosemary and garlic to it and gently mix into the dough. If you want to use it for topping only, then omit this stage.
Grease a baking tray with the 2 tbsp of olive oil. I used a 9"X 13" tray. You can make it round or square. Shape the dough as required.
Spread the dough into the greased tray. Use your fingers to spread it.
Let it rise again till its nearly double the size. It will take about 30-45 minutes.
Preheat the oven to 220°C.
Sprinkle the 2 tbsp of olive oil over the dough.
Using your fingers, slowly and gently create dimples all over the risen dough.
Sprinkle the sea salt over it. Add rosemary and olives on top if using them as a topping.
Bake in a preheated oven for 15 - 20 minutes or until the top is golden brown.
Let the bread cool down completely on a wire rack.
Cut into pieces/ wedges. Serve with salad, soup or as a starter.