1. In large bowl, sprinkle yeast over warm water. Let stand until foamy, 5 minutes. Stir to dissolve yeast. Stir in 2 cups flour and 1-3/4 teaspoons salt to make a paste. Cover with clean kitchen towel; let stand 20 minutes or until sponge is frothy.
2. Stir olives, rosemary and 2-1/2 cups flour into sponge to make soft dough. Turn out onto lightly floured surface. Knead until smooth and elastic, 10 minutes, adding more flour as needed to prevent sticking.
3. Oil large bowl. Add dough; turn to coat. Cover with clean kitchen towel. Let rise in warm place for 45 minutes, until almost doubled in volume.
4. Punch down dough; divide in half. On lightly floured surface, roll half of dough into 17 x 6-inch rectangle. Starting from long side, roll up, jelly-roll fashion. Tuck ends under to form loaf, about 16 x 2-1/4 inches. Place in one shaped half of perforated baguette or Italian bread pan (16 x 8 inches) (See Note), or on baking sheet coated with nonstick cooking spray. Repeat with other half of dough. If using baking sheet, space loaves 3 inches apart. Cover loaves with towel. Let rise in warm place 45 minutes or until almost doubled in volume.
5. Heat oven to 425 degrees F.
6. In small measuring cup, stir together 1/4 cup cool water and remaining 1/4 teaspoon salt. Gently brush over loaves. With sharp knife, cut several diagonal slashes over top of each loaf.
7. Bake in 425 degree F oven 30 minutes or until crust is browned and bread sounds hollow when tapped. Remove breads to wire rack; let cool. Serve warm or completely cooled. Makes 2 loaves.Note:
8. Preforated French bread pan is available at Bed, Bath and Beyond or www.bedbathandbeyond.com.