Whisk the sugar and yeast into the water, making sure it's warm, but not hot. Cover and leave for ten minutes.
Meanwhile, prepare the remaining ingredients.
If kneading by hand, place flours and salt into a large bowl, make a well in the centre and gradually add the yeast mixture together with the olive oil, stirring as you go until the mixture comes together to form a dough. Knead for a good ten minutes, adding the olives, garlic and cheese in near the end. Otherwise, throw everything into the bowl of an electric mixer and using the dough hook knead on a low setting for ten minutes.
Place dough into a floured proving basket or bowl. Cover and leave to rise until nearly doubled in size.
Turn out of the basket onto a baking tray and slash the top with a sharp knife two or three times.
Bake at 220℃ for 10 minutes, then turn the oven down to 200℃ and bake for another 25 minutes or until the bread looks baked and the bottom of the loaf sounds hollow when tapped.
Adapted from The Olive and the Caper by Susanna Hoffman.
Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.