Mix sugar, yeast and water in the bowl of a stand mixer with a dough hook attachment. Allow to bloom until it becomes a little foamy.
Add 1/3 of the flour and beat for about a minute until it is smooth. Cover with plastic and let sit for about 30 minutes to an hour.
When the starter is a bit spongy, add the rest of the ingredients, and mix well with the machine. Then pop out onto a floured surface and knead by hand until the dough (with the exception of the olives) is smooth.
coat the dough with oil and return to a mixing bowl. Allow to rise for 2 to 3 hours. It should double in volume
Preheat oven to 400 degrees
Oil a couple sheet pans.
Cut the dough into 4 portions. Knead each into a ball. Then flatten them to about 3/4 inch thick rectangles or ovals. Place them onto oiled sheet pans, cover with a damp cloth or plastic and let rise about 20 to 30 minutes.
Before putting into the oven, slit the bread loaves multiple times to mimic a ladder. Cut through the dough, about an inch or 2 between each slit. Pull the slits to widen the gaps if desired. Brush the tops of the bread with oil. Then pop in the oven.
After 10 to 12 minutes, check the bread. Turn the loaves and switch pans from lower racks if necessary so they all cook evenly. Put back in for another 10 to 12 minutes until they achieve a nice golden brown.
