Heat water until tepid. Transfer to a bowl and stir in yeast. Let sit for 10 minutes to proof

In the bowl of your stand mixer with the dough hook attached, combine the flour and salt.

Once the yeast has proofed, stir in the sugar and olive oil. With the stand mixer on low speed, slowly pour the yeast mixture into the flour. Once the mixture is well combined, raise to medium speed and knead the dough for 10 minutes or until smooth and elastic. If necessary, turn the dough onto a lightly floured surface and continue to knead for a few more minutes by hand.

Transfer the dough to an oiled bowl, turn to coat all sides of the dough. Cover with plastic wrap and place in a warm and draft free location to rise for 2 hours. The dough will have doubled in bulk.

After 2 hours, without kneading the dough, transfer to a generously greased rectangular baking pan(mine is 10X16"). Use the tips of your fingers to spread out the dough so that it covers the entire surface of the pan. Do not use a rolling pin! Loosely cover with a dish towel and let sit for 30 minutes.

Preheat oven to 425F. After the dough has rested for 30 minutes, make indentations with your fingers in the dough and spread 2 tbsp. of olive oil evenly over the surface. Place the olives on the dough and press lightly with your finger so they are nestled into the dough. Sprinkle evenly with course salt and oregano.

Bake for 30-35 minutes, rotating the pan halfway through, until the dough is golden. Serve warm.