Grilled Rosemary and Olive Bread

2 teaspoons sugar
1 cup tepid water
3 teaspoons dried yeast
2 cups self-raising flour
1 cup bread flour (high grade)
½ teaspoon salt
½ cup chopped black olives
2 tablespoons rosemary leaves
2 tablespoons oil

Place sugar and water in a bowl. Sprinkle yeast over and leave until frothy. Mix self-raising flour, flour and salt into a bowl. Stir through olives and rosemary leaves. Add oil and yeast mixture. Combine well. Knead on a floured board until elastic. Press out to a 28cm circle and cut into 8 triangles. Brush bread with oil and place on a hot grill plate. Cook on low for 5 minutes or until cooked, turn and cook a further two minutes or until cooked through. Serve with grilled meats and salad.