# What you'll need:
→ Dough
01 - 3 1/2 cups all-purpose flour
02 - 1 packet (2 1/4 tsp) active dry yeast
03 - 1 cup warm water
04 - 2 tbsp olive oil
05 - 1 tsp sugar
06 - 1 tsp salt
→ Filling
07 - 1 1/2 cups shredded mozzarella cheese
08 - 1/2 cup grated Parmesan cheese
09 - 2/3 cup pitted green olives, chopped
10 - 1/3 cup pitted black olives, chopped
11 - 3 tbsp chopped fresh parsley
12 - 2 tbsp chopped fresh rosemary
13 - 2 tbsp chopped fresh basil
14 - 2 cloves garlic, minced
15 - 1/4 tsp black pepper
→ Topping
16 - 1 egg, beaten
17 - 1 tbsp olive oil
18 - 1 tbsp fresh herbs, chopped (parsley, rosemary, or thyme)
19 - 2 tbsp grated Parmesan cheese
# Directions:
01 - Combine warm water, sugar, and yeast in a large bowl; let stand for 5 minutes until foamy.
02 - Add olive oil, salt, and flour to the yeast mixture; mix and knead on a floured surface for 8 to 10 minutes until smooth and elastic.
03 - Place dough in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled in size.
04 - Preheat oven to 375°F; line a large baking sheet with parchment paper.
05 - Punch down dough and roll into a 10x18-inch rectangle on a floured surface. Evenly sprinkle mozzarella, Parmesan, chopped olives, herbs, garlic, and black pepper over it.
06 - Roll dough tightly from the long side into a log.
07 - Slice the log lengthwise to expose filling, then twist the two strands together with cut sides facing up.
08 - Form the twisted dough into a circle, pinching ends to seal; place on the prepared baking sheet.
09 - Brush with beaten egg, drizzle with olive oil, and sprinkle with fresh herbs and Parmesan cheese.
10 - Bake for 25 to 30 minutes until golden brown and cooked through.
11 - Let cool slightly before serving warm or at room temperature.
