In a large bowl of an electric mixer, combine 2 cups of flour (250g) sugar, salt, and undissolved yeast. Set aside.  

Combine the milk, water and butter in a small saucepan and heat until the liquids are 120°F – 130°F (48°C – 54°C).   Turn on the mixer so that the mixing blade stirs the flour combination. Slowly add the liquid mixture and stir for 1 minute until well combined. Add 1 cup of flour (125g) along with the olives and cheese. Allow to mix for a minute. Continue to add the remaining flour one cup at a time so that you have a stiff dough. You may not need the full 7 cups (875g).  

Switch the mixing paddle of your mixer for the dough kneading hook, and knead for 3 minutes in medium speed, until the dough appears elastic. Add a spoonful of flour occasionally if the dough seems sticky and soft.   Remove the dough from the mixing bowl and place in a clean large mixing bowl that has been greased with vegetable oil. Cover the dough with a clean kitchen towel and allow to rise in a warm place for about 40 minutes, until the dough has doubled in bulk.  

Punch the dough down. Divide into 32 equal pieces and shape into a smooth ball. Line a 5.5qt (5lt) Dutch oven lined with parchment paper, brush the paper lightly with vegetable or olive oil and arrange the dough balls in the pan. Brush the top of the formed loaf with melted butter and sprinkle with kosher salt. Cover again with the towel and allow to rise again until double in bulk, about 45 minutes.   Preheat your oven to 375°F (190°C) and bake the bread uncovered for 40 minutes. When the bread is done, turn out the bread into a wire cooling rack and allow to cook. Serve warm.