12 ounces of flour
1 teaspoon active dry yeast
1 teaspoon sugar
½ cup warm water
4 tablespoons of olive oil
4 ounces of kalamata olive, pitted
4 ounces of black olive, pitted
- Add the flour, dry yeast, and sugar to the dough mixer bowl. Season with salt and start mixing. Gradually add the warm water and 3 tablespoons of olive oil. Keep mixing until you have a dough.
- Line a baking tray with parchment paper and transfer the dough on it. Sprinkle with a little olive oil and stretch it.
- Top with olives and rosemary, sprinkle with olive oil, season with salt, then bake for 20 minutes at 380⁰F/190⁰C.