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Ingredients

• 1 2/3 cups plus 2 teaspoons warm-to-the-touch water
• 1 3/4 teaspoons active dry yeast
• 1 teaspoon sugar
• 5 1/2 tablespoons extra-virgin olive oil
• 4 cups all-purpose flour
• 1 1/4 teaspoons salt
• 1 cup oil-cured black olives, pitted and coarsely chopped
• 1 tablespoon minced fresh rosemary
• Grated zest of lemon or 1/2 orange
• Kosher salt or other coarse salt, for sprinkling

Description

Serious Eats