Ingredients:

  • 1 tsp Instant Dry Yeast
  • 1 cup Warm Water (105°F - 115°F)
  • 1 tbsp Granulated Sugar or Honey
  • 3 cups High-Protein Bread Flour (plus extra for dusting)
  • 1 tsp Fine Sea Salt
  • 2 tbsp Extra Virgin Olive Oil (plus more for greasing)
  • 1 cup Pitted Olives, chopped (Use a mix of Kalamata and good quality green olives)
  • 4 cloves Garlic, minced finely
  • 1 tbsp Extra Virgin Olive Oil
  • 1 tsp Fresh Rosemary, finely chopped
  • ½ tsp Dried Oregano
  • 8 oz Low-Moisture Whole Milk Mozzarella, grated
  • 4 oz Feta Cheese, crumbled
  • ½ cup Freshly Grated Parmesan or Pecorino Romano
  • Pinch of Flaky Sea Salt and Freshly Ground Black Pepper

Instructions:

  1. Bloom the Yeast: Combine warm water, yeast, and sugar in the mixing bowl. Let stand for 5–10 minutes until frothy. This confirms the yeast is active.
  2. Mix Dry Ingredients: In a separate bowl, whisk together the flour and salt.
  3. Combine Wet and Dry: Add the 2 tbsp of olive oil and half of the flour mixture to the yeast liquid. Mix well. Gradually incorporate the remaining flour until a shaggy dough forms.
  4. Knead: Turn the dough onto a lightly floured surface. Knead gently for 5–7 minutes until the dough is smooth and elastic.
  5. First Proof: Place the dough in a well-oiled bowl, turning to coat. Cover tightly and leave in a warm, draught-free spot for 60–90 minutes, or until the dough has doubled in size.
  6. Prepare Topping: Dry the olives thoroughly if using jarred ones, then chop coarsely.
  7. Mix Filling: In a medium bowl, combine the chopped olives, minced garlic, rosemary, oregano, the three cheeses (mozzarella, feta, Parmesan), black pepper, and 1 tbsp of olive oil. Mix thoroughly. Reserve 1/4 cup of the cheese mixture for the final topping.
  8. Shape Dough: Gently punch down the proved dough to release the gases. Press the dough into the oiled 9x13 inch pan. Using oiled fingers, stretch the dough gently to fit the base of the pan and create small indentations.
  9. Second Proof: Sprinkle the surface with the remaining reserved cheese mixture. Cover loosely and allow to rest for 20 minutes while the oven preheats.
  10. Bake: Preheat the oven to a hot 425°F (220°C). Place the bread in the preheated oven and bake for 25–30 minutes, rotating the pan halfway through, until the bread is golden brown and the base sounds hollow when tapped.
  11. Finish: Remove from the oven. Drizzle immediately with a teaspoon of high-quality finishing olive oil. Allow to cool in the pan for 10 minutes before serving warm.