In 100 ml water dissolve the yeast with sugar and a little flour. Pour flour into a large bowl, finely salt dissolved yeast, olive oil and half of the remaining water and kneaded the dough. Let it rise for about an hour and a half. Knead for 2-3 minutes with half olives (sliced). Preheat oven to 230C. Place the dough in the pan, greased with butter and hands it upsetting disk diameter 30 cm. Pierce top it with your fingers, sprinkle it with the remaining olive oil, coarse salt and remaining olives, sliced. Bake in the oven about 20 minutes, until golden brown.