In a bowl, sprinkle the yeast over the warm water.
In the bowl of an electric mixer fitted with the paddle attachment, combine the cool water, yeast mixture and flours until just incorporated. Cover with plastic wrap and let sit for 15 - 30 minutes. (Autolyse)
After resting, switch to a dough hook. Add the salt and knead the dough on low-medium speed until it is soft and smooth. 10 - 12 minutes.
Knead in the chopped rosemary and broken olives in the last two minutes of kneading.
Place the dough into a lightly oiled bowl. Cover and let rise in a warm place until doubled in size. About 1 hour. Punch down and allow to rise again until doubled. (45 - 50 minutes)
On a lightly floured surface, gently deflate the dough and divide in half. Shape each portion int o a boule. Place upside down on a sheet pan. Cover and let rise for 30 - 40 minutes or until about doubled.
Preheat oven to 450 degrees.
With a serrated knife or razor, cut an "X" on top of the loaf. Bake until loaf is golden and sounds hollow when tapped on the bottom. About 30 minutes.