In a large mixing bowl take all dry ingredients all purpose flour, yeast, sugar, salt and olive oil. Mix well making sure everything is combined well.
Add water and mix well then use your hands to bring the dough together in the bowl. and make a soft dough.
Turn onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Brush a bowl with oil to grease. Place dough in bowl and cover with plastic wrap or a towel. Set aside in a warm place for 2 hours or until doubled in size.
Coat a baking pan with the olive oil. Place the dough into pan, pulling and pressing it with your hands it to spread it across to fit the size of the pan. Cover loosely with plastic wrap and let the dough rise for another 45 minutes or until doubled in size. Towards the end, preheat the oven to 180 degrees.
After 45 minutes use your fingertips to press lots of deep holes into the dough then drizzle generously with olive oil, letting the oil pool in the holes. Place the olives throughout some of the holes and sprinkle some salt.
Bake on the middle shelf for 15-20 minutes or until the top is light golden brown. Let it cool for a couple of minutes.
Best served immediately while the crust is still warm and crispy.
