3 C all-purpose flour
1 T active dry yeast
1 t freshly ground pink Himalaya salt
1 C warm water
¼ C lemon olive oil
1 C green olives
2 springs of fresh thyme
Place the water in a large mixing bowl. Float the yeast on top and allow it to bloom for about 5 minutes. Add the flour, salt, and olive oil and mix until a ball forms. Knead in green olives and leaves from the thyme sprigs.
Shape the dough into a flat round, adding only enough flour to allow you to handle the dough. Cover it and let it rise in the warmest place in your kitchen while you preheat the oven to 350 degrees. Let it rise as long as you can. Brush the loaf with water, sprinkle it with coarse salt and herbs if you like, drizzle with some more olive oil and bake for 45 to 50 minutes until the bread is golden brown and feels hollow when you tap it.