2 ½ teaspoons dry yeast3 tablespoons dry red wine1 1/2 cup warm water, 110F2 teaspoons honey4 cups all-purpose flour2 teaspoons kosher salt1/3 cup extra virgin olive oil
For the top-1 cup oil-cured pitted black olives3 tablespoons dry red wineExtra virgin olive oil Flake salt
Combine the yeast, red wine, 1 cup of the water and honey in a small bowl and place in a warm place until the yeast is bubbling and aromatic, 20 minutes.
In a large mixing bowl or the bowl to a stand mixer fit with a dough hook, combine the flour and salt. Add the olive oil and rub with your hands until the olive oil is evenly distributed and forms small pea-size lumps.
Form a well in the center of the flour mixture and pour the water and yeast mixture and the remaining 1/2 cup warm water into the well. Using a rubber spatula, stir vigorously for 3 to 5 minutes until the dough is evenly moistened. Be sure to scrape the sides of the bowl completely. Cover the bowl with plastic wrap and place in the refrigerator for a long slow rise overnight.
The next day, remove the dough from the refrigerator and allow it to come to room temperature for 1 hour.
Liberally oil an 11 X 6-inch baking pan with extra virgin olive oil and using your palms, spread the dough evenly into the pan. If the dough springs back and resists, let the dough rest for 5 minutes and then continue. Using your fingertips, press into the dough to make dimples in the top of the dough. Press the olives into the dimples gently, spreading evenly. Drizzle the remaining 3 tablespoons red wine onto the top, distributing evenly.
Cover the dough with plastic wrap and let rise in a warm place until double in volume, 30 to 40 minutes.
Preheat an oven to 425F.
When you are ready to bake, drizzle the top of the dough liberally with olive oil and sprinkle with flake salt. Bake until golden, using a spatula to lift the dough and check the bottom to see that it’s done, 25 to 30 minutes.
Slide onto a cutting board and cut into squares.
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