Step 1

Combine warm water, yeast, and sugar in a small bowl. Let sit for about 5 minutes, until yeast is foaming.

Step 2

Meanwhile, toss olives, thyme, garlic, and salt with flour in the bowl of a stand mixer, making sure olives are completely coated.

Step 3

Set mixer on low with dough hook and slowly add yeast mixture to flour. When ingredients are mostly combined, increase speed to medium.

Step 4

Knead dough for 5-10 minutes, until dough pulls away from the sides of the bowl and forms an elastic ball. If needed, add extra flour one tablespoon at a time until dough comes together.

Step 5

Cover mixing bowl with a damp towel and set in a warm place. Let rise for 2 hours, until roughly doubled in size.

Step 6

Cover a baking sheet or large pan with nonstick spray. Punch dough down and place on the pan for the second rise, about 30 minutes.

Step 7

Preheat oven to 500°.

Step 8

When the second rise is complete, bake at 500° for 15 minutes. Reduce heat to 375° and bake for 30-40 minutes, until bottom is browned and sounds hollow when you knock on it.

Step 9

Let cool for at least 10 minutes before cutting.