1. In a bowl, place 350 g of the mix or BIO mix for fine homemade bread (save 50 g of the mix for later) and 7 g di-go dry yeast, then mix gently. 2. Add 330 ml warm water and mix with a spoon for about two minutes until the mixture becomes smooth. 3. Add melted butter, chopped olives, and finely chopped rosemary to the mixture. Mix well. 4. Sprinkle the 50 g of flour set aside over the work surface. Pour the mixture from the bowl and knead lightly. 5. Divide the mixture into two parts. Shape the dough into a baguette form, roll lightly, and dust with flour. 6. Place in a baguette mold, leave in a warm place, and let the dough double in size, approximately 25 minutes. Before baking, score the dough with a knife. 7. Place the mold in an oven preheated to 210 degrees Celsius (with both heating elements on), on the lower rack. Bake for 35 to 45 minutes. 8. Remove the baked bread from the mold and let it cool.