Sift 1 kg of flour into a bowl. Dissolve yeast and sugar in 750 ml warm water. Leave to rise for about 15 minutes.
Add the tuna stock and 1 teaspoon salt and knead well. Leave to rise for about 15 minutes.
Chop olives. Wash the rosemary, shake dry and pluck the needles. Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Oil a casserole dish and dust with flour.
Pour the dough 2-3 cm high into the mould and press the hollows into it. Spread with 1-2 tablespoons of olive oil. Sprinkle with olives and rosemary. Bake in the oven for 15-20 minutes.