In a medium-sized bowl, combine the warm water, honey, and yeast. Whisk together until well mixed.

In the bowl of a stand mixer fitted with the dough hook attachment, add the Caputo “00” Bread Flour and mix for about 10 seconds. Note: You can also mix the dough by hand in a large bowl!

Pour in the honey, water, and yeast mixture and mix for 2–3 minutes, until a shaggy dough begins to form.

Add the salt and continue mixing for another 2–3 minutes.

Finally, add the Olitalia Extra Virgin Olive Oil and mix for 4–5 minutes, or until the oil is fully absorbed and the dough is formed.

Remove the dough from the mixer (or keep it in the bowl if mixing by hand), lightly coat it with olive oil, and cover with a damp towel.

Let the dough rest at room temperature for 30 minutes, performing a stretch and fold every 10 minutes.

Shape the dough into a ball, place it back in the bowl, cover with plastic wrap, and refrigerate for 12–24 hours.

The next day, remove the dough from the fridge and allow it to come to room temperature (about 3–4 hours).

Grease a half sheet pan with Olitalia Extra Virgin Olive Oil. Place the dough on the pan and gently stretch it until it reaches all four corners.

Cover the pan with plastic wrap and let the dough rise in a warm spot until it doubles in size (about 30 minutes – 1 hour).

Remove the plastic wrap and lightly drizzle the dough with Olitalia Extra Virgin Olive Oil. Top with Castelvetrano Olives and gently press them into the dough using two fingers.

Bake in a 500°F oven for 12–15 minutes, or until golden brown.

Serve and enjoy!