In a large bowl, combine 1 cup flour, oats, rosemary, salt and yeast, blending well. In a small saucepan, combine water, honey and oil and heat until hot (120 to 130 degrees). Add liquid to flour mixture. Using an electric mixture, preferably with a dough hook, blend at low speed until moistened. Beat 3 minutes at medium speed. With mix on low, beat in olives, then the remaining flour in 1/2-cup increments, until a stiff dough is formed. Loosely cover the batter with plastic wrap that has been sprayed ith non-stick cooking spray. Let rise in a warm place about 30 minutes, or until doubled in size.

Spray a 1 1/2-quart baking dish or a 8- by 4-inch or 9- by 5-inch loaf pan with nonstick cooking spray. Stir batter, and then pour into prepared baking dish or pan. Cover loosely and let rise in a warm place about 20 minutes, or until batter reaches top of container. During last rising, preheat oven to 375 degrees. Uncover dough and bake 40 to 45 minutes, or until loaf is golden brown and sounds hollow when lightly tapped.

Remove loaf from container and cool on a wire rack.