Directions

1. Combine water, Olio Taibi Nocellara Extra Virgin Olive Oil, flour, yeast in a bowl and knead until you have a smooth ball of dough. You can also do this in a stand mixer own low speed. While the dough will be very soft, it should not be sticky, but it will feel very supple from the oil.

2. Place dough into a lightly oiled container and allow to rise for about 25-30 minutes until doubled.

3. Deflate dough and place on a board, flatten out into a square, layer on chopped olives, then fold a few times and then knead together until olives are distributed evenly.

4. Place dough back into container for a second rise. This second rise should also take about 25 minutes. Meanwhile preheat oven to 375.

5. When dough has doubled, deflate. Oil a baking sheet at least 10x15 in size. Stretch and pat dough into a 10x15 rectangle. If you using a larger baking sheet, still do 10x15, it just won't go to the edges, and that's ok.

6. Sprinkle with fresh oregano and red pepper flake.

7. Bake for 20 minutes until golden brown.

8. Remove to a cooling rack. Allow to cool to the touch before cutting into desired size. Serve warm or room temperature.