In a saute pan over medium heat, heat the oil. Stir in the fresh herbs and garlic and heat for about a minute. If it looks like the garlic is browning too quickly, lower the heat. Lastly, remove from heat when it is fragrant and the herbs and garlic are lightly cooked.
In a standard bowl, whisk together the warm water, rapid rise yeast, and sugar, and allow it to sit for 5 to 10 minutes until bubbles are formed on the top.
In a large bowl, whisk together 2 cups of flour with ⅓ cup of the oil and herb mixture and the yeast mixture. Then, let it sit for 3 minutes.
Pour in the remaining flour and salt and mix thoroughly using your hands. Break up all the flour particles until you create a smooth dough. Continue to knead it for about 5 minutes. Cover with a plastic bag or warm damp towel and let it rise for about 45 minutes.
Meanwhile, prepare a 9x13-inch pan by pouring ⅓ of the remaining oil and herb mixture into the baking pan and spreading it around with a basting brush or a paper towel.
Preheat oven to 410 degrees F. After the dough has risen, transfer it to the prepared baking sheet and spread it out to fill each corner. Then, use your fingers to poke dimples throughout the dough, spread the remaining herb and oil mixture on top, and lightly press olives into the dough.
Place into the preheated oven and bake for 25 minutes, until it is lightly browned. If you want a crispier loaf, you can bake for another 5 to 10 minutes until you reach your preferred texture.
Water should be warm to the touch for the yeast to be activated. If you have a food thermometer, it should read ~110 to 115 degrees F. Make sure you check the expiration date on your rapid rise/ instant yeast. It won’t work properly if it’s expired.While I usually recommend jarred garlic to cut down time, I stick to fresh garlic when making this recipe.