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1
Combine the flour, yeast, and salt in a food processor.
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2
Turn the machine on and add the olive oil through the feed tube, followed by 1 cup water.
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3
Process for about 30 seconds, adding more water, a little at a time, until the mixture forms a ball and is slightly sticky to the touch.
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4
If dry, add another tablespoon or two of water and process for another 10 seconds.
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5
(In the unlikely event that the mixture is too sticky, add flour, a tablespoon at a time.)
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6
Turn the dough onto a floured work surface and, by hand, knead in either the rosemary or the olives or both (or neither).
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7
Form a smooth, round dough ball, put this in a bowl, and cover with plastic wrap; let rise until the dough doubles in size, 1 to 2 hours.
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8
(You can cut this rising time short if you are in a hurry, or you can let the dough rise more slowly, in the refrigerator, for up to 6 or 8 hours.)
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9
Proceed to step 3 or wrap the dough tightly in plastic wrap and freeze for up to a month.
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10
(Defrost in a covered bowl in the refrigerator or at room temperature.)
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11
When the dough is ready, form it into a ball and divide it into 2 pieces if you like or leave whole; roll each piece into a round ball.
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12
Place each ball on a lightly floured surface, sprinkle with a little flour, and cover with plastic wrap or a towel.
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13
Let rest until the dough puffs slightly, about 20 minutes.
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14
Pinch the bottom of the ball(s) to seal the seam as best you can.
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15
Sprinkle all over with flour and let rise on a well-floured (or use cornmeal) peel or baking sheet, covered, for at least an hour and preferably longer, up to 2 hours.
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16
Preheat the oven to 425F.
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17
Slash the top several times with a razor blade (you can make a pattern if you like).
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18
Put the baking sheet directly into the oven or slide the dough from the peel onto a pizza stone on a rack set low in the oven.
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19
Bake until the loaves are beginning to brown, 15 to 20 minutes, then lower the heat to 375F.
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20
(If necessary, adjust the oven heat so the breads brown evenly.)
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21
Bake until the crust is golden brown and the internal temperature of the bread is at least 210F, 40 to 60 minutes total.
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22
Remove and cool on a wire rack.
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23
You can make this with olives, too, but omit the rosemary: In step 2, knead 1 large onion, minced, into the dough in place of or along with the olives.
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24
Add, if you like, 1 tablespoon chopped fresh mint leaves.
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25
A standard in North Africa: Substitute 2 cups fine semolina flour for 2 cups of the white flour.
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26
Instead of forming the dough into loaves, roll or press it into large rounds (at least 10 inches in diameter), as you would pizza (page 572).
