-
1
Sprinkle yeast over warm water in a bowl.
-
2
Let it sit for 3 minutes until foamy, then add in flour and salt.
-
3
Mix (using a mixer, spoon, or your hands) just until it comes together.
-
4
Add in the olives and toppings and combine well.
-
5
Dough will be tacky; dust with a bit more extra flour if it feels too tacky.
-
6
Let rise for about 1 hour, then put in the refrigerator for another hour.
-
7
(If using pre-made dough, thaw if frozen and continue to the next step.)
-
8
Take the dough out of the refrigerator and flour a Silpat or waxed paper.
-
9
Roll out into a rectangle about 11x17.
-
10
Sprinkle cheese over the top.
-
11
Then, using the Silpat or paper, fold along the long side, like an envelope.
-
12
Seal sides so cheese is not exposed.
-
13
Let rest while you preheat oven to 450 degrees.
-
14
Let oven stay at 450 degrees for 20 minutes.
-
15
Bake the bread, either on a pizza stone or baking sheet, for 25 to 30 minutes, until golden brown.
-
16
About 3 minutes before taking it out, lightly brush the top with olive oil and let it finish baking.
-
17
Let rest on a wire rack to cool slightly before slicing.
-
18
To pack for lunch, wrap slices in foil and lightly toast before putting it in a lunchbox.
-
19
Include a small container of tomato soup or marinara sauce for dipping.
-
20
Note: Use your favorite pizza toppings for this.
-
21
I used red bell peppers, green peppers and pepperoni to keep it kid-friendly.
-
22
Other suggested add-ins: caramelized onions and roasted garlic (dry roast unpeeled cloves on a skillet for about 5 minutes, then finely mince or mash into a paste).
-
23
If using a topping that will render fat, microwave it for a minute or two to prevent the fat from rendering into the dough while baking, which will alter the texture of the bread.
