1. Make a sponge by thoroughly combining the water, 1 3/4 cups of the flour, the yeast, and sugar or honey in a large bowl, or the bowl of a heavy-duty mixer fitted with a dough hook.
2. Cover and let sit in a warm place for 45 minutes to 1 hour. The sponge should be thick, foamy, and bubbly with a strong yeasty aroma.
3. Blend in the remaining 1 cup flour and the salt.
4. Knead the dough until a smooth, elastic dough is formed.
5. Shape the dough into a ball and rub it lightly with olive oil, cover with a damp towel or plastic wrap, and let rise in a warm place for 1 to 2 hours, or until doubled in size.
6. Punch down the dough and divide it into 2 equal pieces. Shape into rounds and let rest while preparing the pans: Lightly coat two 8-inch round cake pans with olive oil and sprinkle generously with cornmeal. Gently tap out the excess.
7. Place a ball of dough in each pan. With your fingertips, push the dough out, working from the center, until it covers the pan. (If the dough sticks to your fingers, dip them in some olive oil.). Press the olives into the dough. Sprinkle with the rosemary and pepper.
8. Cover the pans with a damp towel and let rise in a warm place until nearly doubled in size, about 45 minutes.
9. Preheat a grill to high heat. Place the pans on the upper shelf, cover the grill and cook the focaccia until done. While still warm, brush generously with extra-virgin olive oil and sprinkle with salt. Cool on wire racks.
10. Cut into wedges and serve warm or at room temperature.