Mix the yeast with sugar. Gradually add to yeast 60 ml warm water. Mix thoroughly, cover with cling film and leave for 10 mins in a warm place. Sift the flour and salt, add rosemary, add olive oil, prepared yeast and remaining water. Stir everything into a homogeneous mass.

Knead the dough and let stand in a warm place for another 40 minutes, covered with foil. Then divide the dough into 8 parts. Each serving still knead, to form a pellet with a diameter of 10 cm on Top of each tortilla spread olives, slightly pressing them into the dough, and brush with remaining olive oil.

Bake for 30 minutes at 210 ° C until Golden brown.