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1
In a large mixing bowl stir 3 cups of the flour, the yeast, sugar, and salt together.
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2
Make a hole in the center of the dry ingredients and pour in the 2 tablespoons olive oil and the water.
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3
Stir until all the dry ingredients are moistened.
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4
Cover and let stand for 15 minutes.
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5
Sprinkle a work surface with flour.
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6
Scrape dough out onto the floured surface.
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7
Dust the top of the dough with flour.
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8
Knead until the dough is smooth and develops small bubbles just under the surface, about 5 minutes, adding more flour if the dough gets sticky.
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9
Place in a clean, greased bowl, turning to grease all over.
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10
Cover and let rise in a warm place until doubled, 1 to 1 1/2 hours.
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11
Punch down the dough and pat it into a 1/2 inch thick circle.
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12
Sprinkle with the olives and cheese.
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13
Knead the dough lightly to incorporate the ingredients, then shape into a ball.
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14
Pat out to make a circle 8 inches in diameter.
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15
Place on a greased baking sheet.
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16
With a 3-inch round cutter, cut a circle in the center but leave the round of dough in place.
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17
(You can bake the removed center alongside the bread; it will probably cook faster than the circular loaf.) Brush the dough with the 2 teaspoons of oil.
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18
Cover and let rise until puffy, 30 to 45 minutes.
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19
Preheat the oven to 375 F.
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20
Bake for 25 minutes or until the crust is a rich golden brown and the loaf sounds hollow when tapped.
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21
Cool the bread on a wire rack before slicing.
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22
Beatrice Ojakangas Baking Book.
