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1
Combine warm water, warm orange juice, sugar, and yeast in a small bowl; let stand until bubbles form, about 10 minutes. Whisk together flour, orange zest, ground fennel seeds, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper in a large bowl. Stir 2 tablespoons of the oil into yeast mixture, and add to flour mixture. Stir until well combined and dough begins to pull away from sides of bowl.
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2
Turn dough out onto a lightly floured work surface, and knead until smooth and stretchy. Place dough in a lightly oiled bowl; turn to coat all sides. Cover with plastic wrap coated with cooking spray, and place in a warm place to rise until dough has doubled in size, about 35 minutes.
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3
Preheat oven to 425u00b0F. Turn dough out onto a work surface, and punch down dough. Place dough on a lightly oiled 15- x 10-inch rimmed baking sheet. Press and stretch dough to reach edges of baking sheet. Cover with plastic wrap coated with cooking spray, and let stand 15 minutes.
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4
Uncover dough, and make indentations over surface of dough with the end of a wooden spoon. Top evenly with sliced fennel and olives. Brush with remaining 1 tablespoon oil, and sprinkle with remaining 1/4 teaspoon each salt and pepper. Bake in preheated oven until lightly golden, about 20 minutes.
