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1
In small bowl, blend 1 cup warm water with yeast and sugar; let stand 2 minutes or until frothy.
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2
In large bowl, combine 7-1/2 cups flour and 1 tablespoon salt, making a well in the center.
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3
Pour in the yeast mixture, 4 tablespoons Olive Oil and 1 cup water.
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4
With spoon, stir yeast mixture into flour, adding remaining 1/2 to 3/4 cup water as needed to form dough.
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5
Turn dough onto well-floured surface, then knead dough until smooth and elastic, about 15 minutes, adding additional flour as needed.
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6
Add olives and continue kneading dough until olives are evenly distributed.
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7
In another large bowl coated with 1 tablespoon Olive Oil, place dough.
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8
Turn dough to coat with Olive Oil.
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9
Cover and let rise in warm place until doubled, about 35 minutes to 1 hour.
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10
Punch down dough.
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11
Shape dough into circle and place on baking sheet.
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12
Lightly brush top of dough with remaining 2 tablespoons Olive Oil.
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13
Cover and let rise in warm place an additional 30 minutes.
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14
Preheat oven to 425.
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15
Sprinkle dough with remaining 1 teaspoon salt.
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16
Bake, in upper third of oven, 35 minutes or until well browned and loaf sounds hollow when tapped with knuckles.
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17
On wire rack, cool slightly.
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18
Serve, if desired, with additional Olive Oil for dipping.
