Mix together the warm water, yeast, and salt into a large bowl or bucket with a lid.
Add the flours and stir until well moistened. Add more water if it is not a wet dough. Prop a lid onto the bowl or bucket and let the dough rise for approximately 2 hours, or until the dough touches the lid.
You can use the dough now, but it will be MUCH easier to work with after a few hours in the fridge. So either shape it now, or stick into the 'fridge for 3-4 hours, or overnight.
Pull the dough out of the bucket and put on a well-floured cutting board or counter. Divide into 4 pieces, and add more flour if you can't handle it without it sticking to your hands.
Take one piece of dough and roll out into a circle. It ought to be around 8"--10" across.
Slather with olive oil, and spread 1/4 cup of chopped olives on top. Sprinkle with rosemary.
Roll up the dough as you would cinnamon roll dough, and curve gently on both ends to make a crescent. (It's the only way.)
Slather with olive oil, make a couple slashes across the loaf, and sprinkle with more dried rosemary.
Let rise for 40 minutes, meanwhile preheating your oven--with a pizza stone inside-- to 425 degrees.
Add 1 cup of hot water in a small pan, and put in the hot oven. Slide the loaf into the oven, onto the pizza stone.
Bake for 20-25 minutes, or until the bottom of the loaf is firm and golden.
Cool on wire racks, or dig into immediately. You know which one I'd do. Enjoy!