Finely mince the fresh rosemary.

Start with the flours, and all the ingredients except the olives to the mixing bin.

Mix everything by hand just till it all comes together. Let it rest for 20 minutes.

Stretch the dough by pulling an edge up and over the rest, and slapping down. Repeat about 20 times working your way around the dough ball several times (this is described in more detain in the baguette recipe) The ball will be somewhat smoother.

Wait 20 minutes and repeat step 4. Wait another 20 minutes.

Coarsely chop the olives.

Gently flatten the dough and sprinkle the olives on top. The flattening is NOT to degas, but just to make room for the olives.

Similar to step 4, stretch the dough over itself, trying to work the olives in. After about 20 stretches, allow dough to rest for 2.5 hours, covered.

Dust the top of the dough and your work table with flour. Turn the dough out onto the work table. Dust the top of the dough with flour.

Portion and pre-shape the dough. Check out the video attached to the end of the baguette recipe for info and technique on pre-shaping and shaping. Here, I did 1# loaves which worked out to almost exactly 4 loaves.

Shape the loaves. Here, I made boules.

Allow to raise till doubled in bulk... about an hour, but very dependent on the room temperature. It was cool tonight, and mine took a good 2 hours to rise. You should be able to poke it and watch it slowly spring back. Score the loaves.

Bake in a pre-heated 425F oven with steam for 5 minutes. My oven is a convection combi oven, so you'll have to adjust your temperatures and times accordingly. In a conventional oven, I'd guess 450F and still the 5 minutes with steam. Then stop the steam (remove whatever you're using to create it) and bake another 15 - 20 minutes, till golden brown, and internal temperature is about 200F.

Note: This recipe was adapted from a recipe in Cooks magazine. It was their idea, as extended by me to the no-knead method. It's a great magazine!