INGREDIENTS

  • 3/4 cup warm water (105°f.-115°f.)
  • 1 1/2 teaspoons active dry yeast
  • 1/2 teaspoon sugar
  • 2 1/4 to 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 3 tablespoons chopped pitted kalamata or other brine-cured black olives

    DIRECTIONS

    In bowl of a standing electric mixer fitted with dough hook stir together water, yeast, and sugar and let stand 5 minutes, or until foamy. Stir in 2 1/4 cups flour, salt, pepper, oil, and olives and knead dough, scraping down dough hook occasionally and adding enough of remaining 1/4 cup flour to form a soft, slightly sticky dough, about 3 minutes.


    Transfer dough to a lightly oiled bowl, turning to coat, and let rise, covered with plastic wrap, in a warm place until doubled in bulk, about 45 minutes. Dough may be made 1 day ahead and chilled in bowl, covered with plastic wrap.