In a small bowl, combine yeast, 50 g of warm water and a pinch of sugar. Let the yeast activate for about 10 minutes (or until it bubbles and start rising).
Using dough hook of stand mixer, knead together for 3 minutes on low speed 5 minutes all your ingredients except for the butter and olives. Knead for 5 minutes on medium speed, then add the butter. Knead for another 2 or until smooth, soft and only slightly sticky dough forms (it should pull away from sides of bowl).
Add the olives at the end.
Place dough in clean bowl. Cover with a towel and let dough rise for 30 minutes.
After 30 minutes, fold the dough, put it back in the bowl covered with the towel and let rise another hour.
Fold the dough a second time and spread the dough in a rectangle of about 8x16 inches (it will be less than 1 inch high).
Using a dough scraper, cut stripes of dough of a little over an inch. Place them on a baking sheet covered with parchment paper.
Cover the dough with a towel and let rise one hour.
Bake for 15 minutes at 400F.