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1
In a large bowl, dissolve yeast in lukewarm water.
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2
Add 2 tablespoons olive oil, 1 tablespoon herbs, salt, and a generous grinding of pepper.
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3
Using a wooden spoon, gradually stir in 3 cups of flour to make a soft dough that holds its shape.
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4
Turn dough ont a lightly floured work surface and knead, adding remaining flour as needed, until smooth and elastic, about 10 minutes.
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5
Form the dough into a ball, transfer to a lightly oiled bowl, turn to coat with oil, adn cover with plastic wrap.
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6
Let rise in a warm, draft-free spot until it doubles in bulk, 45-60 minutes.
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7
Meanwhile, combine remaining herbs, olives, 1 tablespoon olive oil, and mix well.
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8
Set aside.
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9
Oil a rimmed baking sheet.
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10
Punch down dough and turn onto a lightly floured work surface.
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11
Form dough into a ball and transfer to the prepared baking sheet, and let rest 5 minutes.
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12
Using fingers, stretch dough to evenly cover bottom of the baking sheet.
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13
Cover loosely with a clean kitchen towl and let rise in a warm, draft-free place until puffy, 30 to 40 minutes.
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14
Position a rack in the middle of the oven, and preheat to 425F.
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15
Using fingertips, make a pattern of dimples at 2 inch intervals over the entire surface of risen dough.
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16
Brush with remaining oil.
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17
Sprinkle evenly with olive mixture.
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18
Bake until golden brown, 18-20 minutes.
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19
Serve warm.
