Crumble the yeast in a large bowl and pour water into the bowl. Stir the yeast in the water until it has dissolved
Add oil (the 3 tbsp), salt, and flour (a little at a time) to the water
Stir the dough until it has a uniform texture (it will be too wet to knead)
Let the dough rise for 1 hour in the bowl with a piece of dishtowel
Line an ovenproof dish (25x25 cm) with baking paper
Pour the dough into the dish and let it rise for another 30 minutes
Brush/pour olive oil (4 tbsp) over the dough. Press deep holes in the dough with one finger and put an olive in each hole.
Chop the fresh rosemary and sprinkle rosemary and salt over the dough
Cut the vegetables listed under "Decoration" in the ingredient list into pieces and sprinkle it over the dough
Bake the bread in the oven at 180°C for 45 min
