OLIVE GARLIC HERB BREAD (Allan Driggs)

1 package yeast
2 cups water
4-1/2 cups white flour
1 tablespoon sugar
2 teaspoons salt
15 Kalamata olives, chopped
3 cloves garlic, diced
1 tbsp fresh rosemary, chopped

Dissolve yeast in one cup lukewarm water. Sift flour with sugar and salt into a large bowl. Stir in dissolved yeast. Add just enough of the second cup of water to hold dough together. Add in olives, garlic, and Rosemary. Mix until dough is sticky. Cover with a cloth and let rise until doubled. Butter or grease a dark round roaster and add dough to pan. Let rise another half hour. Cover. Bake in solar oven until golden brown, about 2-1/2 hours.