3 cups warm water (105°F - 115°F)

1 tablespoon dry yeast (1 PKG) 

5 cups (about) all purpose flour

2 cups wheat flour

2 teaspoons salt

5 tablespoons Fusano Olive Oil 

20 Fusano Kalamata Olives (chopped)

2 teaspoons dried rosemary 




Place 3 cups warm water in large bowl.  Sprinkle dry yeast over; stir with fork.  Let sand until yeast dissolves, about 10 mins. 


Add 4 cups all purpose flour,  2 cups wheat flour and salt to yeast mixture and stir to blend well (dough will be sticky).  Knead dough on floured surface until smooth and elastic, adding more flour by 1/4 cupfuls if dough is sticky, about 10 minutes.  Form dough into ball. Oil large bowl; add dough, turning to coat. Cover with plastic wrap and let rise in a warm area until doubled, about 90 mins. 


Punch down dough, knead into ball and return to same bowl. Cover with plastic wrap and let rise in warm area until doubled about 30 mins. Mix in olives & rosemary.  Coat 18” x 13” (half sheet) baking sheet with 2 tablespoons olive oil.  Punch down dough.  Transfer to prepared sheet. Using fingertips, press out dough to 18”x 13” rectangleLet dough rest 10 mins.  Let dough rise uncovered in warm area until puffy, about 30 mins.  


Preheat oven to 450°F. Press fingertips all over dough, forming indentations.  Then drizzle with 2 tablespoons olive oil. Bake bread until brown and crusty, about 15-20 mins. Brush with 1 tablespoon olive oil.  Slice into 24 pieces. Serve bread warm or at room temperature.