- 3 Cups All-Purpose Flour
- 1½ teaspoon Salt
- 1 Cup Sliced Green Olives I used garlic stuffed from Trader Joe's
- 3 tablespoon Chopped Fresh Rosemary
- 1 teaspoon Active Dry Yeast
- 1½ Cups + 4 Tbsp Warm Water
- 3 tablespoon Olive Oil for brushing
To Make the Dough:
Add all ingredients except yeast and warm water to a large bowl and gently mix together until well combined.
Add yeast to warm water, stir to combine. Add water and yeast mixture to dry ingredients.
Stir to combine. If dough is still dry add warm water 1 tablespoon (up to 4 tablespoon total) at a time until a sticky dough forms.
Loosely wrap in plastic wrap. Cover with a kitchen towel and keep in a warm place like the stove-top for 4-6 hours. (Keep in the fridge if resting overnight)
Prep for Baking:
Brush the entire inside of the cast iron skillet with olive oil. Be sure to get all the sides as well.
Using a spatula, transfer the dough to the skillet. Cover with the bowl and let rest 30 minutes.
After resting, brush dough with olive oil.
Get an extra crunchy exterior: Place a metal baking tray on the lower rack of the oven while your oven is preheating. When the oven is ready, place the skillet of dough on the middle rack and fill the baking tray below with a few cups of hot water. This will create a “steam oven” which is what bakeries will use to create a crunchy crust.
Be careful when opening the oven if you choose to do this method. Open the oven carefully and step back for a second to give the steam a chance to escape. The steam can burn if not careful.
Serving: 2slices | Calories: 411kcal | Carbohydrates: 75g | Protein: 11g | Fat: 7g | Saturated Fat: 1g | Sodium: 1499mg | Potassium: 153mg | Fiber: 5g | Sugar: 1g | Vitamin A: 200IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 5mg