Dissolve the yeast in a small bowl. Add 1/3 cup of the total water and 1 full tbsp of the total flour.

Mix the ingredients with a spoon, cover the bowl, and let it rest in a warm place for 20 minutes.

In a larger bowl, add the flour, salt, and mix.

Make a well in the middle and add the olive oil, water, and the yeast mixture.

Mix the ingredients until the flour is wet, and gradually knead until the dough comes off the walls of the bowl.

Transfer the dough to the counter and knead for 6-8 minutes until it becomes smooth and non-sticky.

Add the finely chopped olives to the dough.

Place it in a lightly oiled bowl, cover with plastic wrap, and let it rise for 1 hour. Deflate the dough and ideally place it back in the bowl, cover it, and leave it in the refrigerator overnight. If you don’t have time, proceed with the process to bake.

Shaping

Take the risen dough on the counter and knead it until all the air is released, giving it an elongated shape.

Divide it in half to make two loaves.

Put a little oil on your hands and take one piece.

Press with your palms until it takes an oval shape with thin dough, making it as thin as possible.

Place the dough on non-stick paper. Score it with a knife.

With your fingers, pull where you cut the dough so that the cut widens and does not close with the swelling.

Similarly, shape the second piece.

Transfer them to a baking sheet with the paper.

Add a few olives on the surface.

Sprinkle with coarse salt if desired and drizzle with a little olive oil.

Let them stand for 20 minutes.

Bake in a preheated convection oven at 200°C (392°F) on the middle rack and bake for 20 minutes until it browns all around and forms a crispy crust.