Add the water, yeast and sugar to the bowl of a stand mixer fitted with a dough hook. Let sit for 10 minutes or until bubbly and foamy.
Add in 4 1/2 cups of the flour and the salt. Starting on low, slowly mix the dough together, raising the speed as it comes together, about 1 minute. Knead on medium speed for 10 minutes or until the dough is smooth, elastic and not sticking to the bowl. If it looks too wet add some of the remaining flour little by little until it no longer sticks to your hands.
Remove from the mixer and place in a lightly oiled large bowl. Cover with a clean dish towel (not terrycloth) and place somewhere warm for 1-2 hours (depending on how warm your house is) or until doubled in size.
Drizzle 2-3 tbsp. of EVOO into a 9x13 straight sided cake pan. Place the dough into the oiled pan and carefully dimple the dough and stretch it out so it reaches the sides of the pan, it’ll spring back a few times so let it rest a minute or two and try again. Drizzle the top with a little more oil then push the olives into the dough in whatever pattern you prefer. Sprinkle with whole rosemary pieces.
Place somewhere warm and let rise for 20-30 minutes or until slightly puffed up.
Preheat oven to 425℉.
Gently dimple the dough one more time, about 10-15 times. Bake on the middle rack for 25-30 minutes or until puffed, golden brown and crispy around the edges. Remove and let cool slightly before serving. Garnish with more fresh rosemary.
Recipe Courtesy of Megan Mitchell