2 1/2 tsp dry yeast
1/2 tsp sugar
1 1/4 c lukewarm water (divided)
6-7 Tb olive oil (divided)
about 4 1/2 c unbleached bread flour
2 tsp salt
1/2 c. chopped green or black olives
extra flour for dusting
2 tsp course sea or kosher salt for sprinkling
1 tsp rosemary
2 cloves garlic, finely minced
1/3 c grated parmesean/asiago/romano cheese
In a large bowl, combine 1/2 c water, yeast and sugar. Allow to sit until foamy, 5-10 minutes. Stir in remaining water, 3 Tb olive oil. With your hand or wooden spoon, stir in 1/2 of the flour, and the 2 tsp salt. Stir in remaining flour, just enough to make a soft but not sticky dough. Turn out onto a lightly floured surface, and knead 10 minutes until smooth and silky. Wash and dry your bowl, then lightly coat it with olive oil. Place dough into bowl and turn to coat it. Cover and allow to rise in a warm place for 2 hours or until doubled.
Take out the dough, and roll it out into a large rectangle. Sprinkle one half with chopped olives. Fold over. Roll into a large rectangle, 10x14" or to fit a large jellyroll or roasting pan (greased). Cover with a damp cloth and allow to rise 1 hour. Uncover dough, and dimple the dough with your fingertips, firmly, to create 1/2" deep dimples all over the dough. Re-cover and allow to rise 1 hour. Meanwhile put remaining olive oil in a small dish, stir in the garlic and rosemary. Set aside. When dough has risen, drizzle olive oil mixture all over the top. Be sure to fill each dimple. Use extra oil if necessary. Sprinkle with cheese, and course salt. Bake in a preheated 425 degree oven for 5 minutes. As you place the pan into the oven, spray bottom and sides with water and close oven. After the 5 minutes, spray oven again, and then bake for 20 more minutes.
Remove to a cooling rack and serve warm.
This is SOOO good and you can use any herbs and such you like. This is crispy on the outside and soft on the inside. Mmmmm!