If you're not a bread baker, now's the time to learn. It's quite easily the most satisfying skill to have in the kitchen.
I normally stud the olives on top, but this version with the olives mixed into the dough is even more appealing.
7g sachet instant yeast
300g strong flour (tipo 00)
75g semolina (or more flour if you don't have it)
1 cup green olives, pitted
250ml lukewarm water
1 tbsp salt
2 tbsp olive oil
Dissolve the yeast in a quarter of the water and let sit for a few minutes. Gradually mix in the flour and water (as well as salt and oil) until you have a decent dough, then knead for about 5 minutes until it is smooth and elasticky. Let prove in an oiled and covered bowl in a warm place for 2 hours or until doubled in size.
Stretch onto a tray in a rough rectangle shape, sprinkle with olives, roll up lengthways into a sausage shape then bring together into a ring (so there's not much of a hole) and join the ends firmly. Take a rolling pin (or you can do this with your hands) and roll the dough back out to a rectangle. Let prove for another 20 minutes while you preheat oven to 220 C. Dig your fingers into the dough to make the indentations, sprinkle with thyme leaves, drizzle more olive oil and sea salt, then bake until golden brown, about 20 minutes.