- 2 1/2 cups flour
- 1 pkg yeast dissolved in
- 1 cup warm water
- 1 tsp salt
- 1 tbsp sugar
- 2 tbsp olive oil
- 1/2 cup black olives, chopped
- 1/2 cup sun-dried tomatoes in oil, chopped
Knead all ingredients until smooth – about 10 minutes. Cover and let rise until doubled.
Punch down dough and spread out on lightly-greased baking sheet. Let rise again, about 30 minutes. Dimple top of dough with knuckles and place into a 425°F oven oven about 20 minutes or until nicely-browned.