Ingredients

• 10 g fresh yeast*
• 150 ml warm water
• 250 g flour
• 1 teaspoon sea salt
• olive oil
• 1/2 cup green olives
• 0.5 teaspoon coarse sea salt
• rosemary, thyme or oregano (as desired)

Preparation

1. Warm the yeast to room temperature, crumble into a cup, add half a teaspoon of sugar and grind until the yeast dissolves. Then add 2 tablespoons flour and 60 ml warm water. Mix and set aside in a warm place to rise, for approximately 15 minutes.
2. Sift the flour into a bowl and mix with 1 teaspoon salt and 1 tablespoon olive oil. Add the yeast starter and the rest of warm water. Mix the ingredients in the bowl with a wooden spoon, combine into a ball. Place the dough on a floured work surface. Knead for 15 minutes until it's smooth and elastic. You can also knead with a mixer with a dough hook for yeast bread.
3. Place the dough in a large bowl, cover with a cloth and set aside to rise in a warm place, for approximately 1.5 hours.
4. Grease a baking sheet about 30 cm in diameter with olive oil. Remove the risen dough from the bowl, stretch in your hands into a round and place in the pan. Gently spread (stretch) the dough across the entire surface of the sheet. Try to do this in a few moves, not for too long.
5. Cover the sheet with clear film or a cloth and set aside in a warm place to rise, for approximately 1/2 hour. Preheat the oven to 220°C.
6. Sprinkle the dough with coarse sea salt (approximately 1/2 teaspoon) and optionally herbs. Arrange olives mixed with 1 tablespoon olive oil. Place in the preheated oven and bake for approximately 15 - 20 minutes to a golden color.