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1
In a large bowl, sprinkle yeast over warm water. Mix to combine and then allow the mixture to sit, undisturbed, for 5 minutes or until the mixture is foamy on top.
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2
Add flour and salt and mix using the dough hook on a stand mixer (or knead with your hands) until it comes together. Add olives, sundried tomatoes and oregano and combine well. The dough will be tacky, but this is okay! Feel free to dust with a tablespoon or two of extra flour if you feel it's absolutely necessary. Cover bowl with plastic wrap and let the dough rise in a warm place for about 3 hours, or until the dough has doubled in size. Place dough in the refrigerator for another hour.
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3
Preheat oven to 450u00b0F and place a rack in the centre of the oven. Place a Dutch oven with the lid on that is at least 5 quarts in size (or a pizza stone if that's all you have) in the oven.
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4
Take dough out of the refrigerator and flour some parchment paper. Form dough into a small oval on the parchment and sprinkle grated cheese over top.
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5
With oven mits, remove hot Dutch oven from the oven and remove the lid. Very carefully, pick the dough up by the parchment paper and lift it into the hot Dutch oven (parchment and all). Place the hot lid back on the pot and return to the oven.
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6
Bake the bread for about 30 minutes or until the cheese on top is golden brown. Remove from the oven, and carefully lift the bread out of the dutch oven by the parchment paper and place it on a wire rack to cool for about 30 minutes.
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7
Slice and enjoy with butter or marinara dipping sauce.
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8
Recipe adapted from Ivory Hut's Crazy Pizza Bread.
