Mix the yeast, honey, and warm water in a medium bowl until well combined.
Add in 2 ½ cups of flour and knead using your hands. It will be sticky.
Add in 4 tablespoons of EVOO (Extra Virgin Olive Oil) or you can add vegetable oil.
Knead well until it is no longer sticky. Form into a ball and keep the dough in the bowl. Cover with a kitchen towel for 10-20 minutes.
Once the dough rises, add to it the muffuletta olive mix and knead again until the olives are well combined into the dough.
Place the dough on a lined baking sheet and with your hands mold it into a round loaf but don't press it down.
Preheat the oven to 450°F at this point and allow the dough to sit for 10 minutes (dough will rise) before placing it in the oven.
Bake for 13- 15 minutes. Serve and enjoy warm.
Video
Notes
Note 1: You can cut the dough in half to make two separate loaves. If you do not want to consume both, you can cover one on the counter and leave it for up to 3 days. You can also keep it in a ziplock bag and toss it in your freezer. Reheat upon serving.Note 2: You can add any pickled olive mix you wish to add. It doesn't necessarily have to be this brand. There should be different brands in your local grocery stores to choose from. Note 3: Warm water is essential when making easy olive bread. It has to be 100-110 degrees. If you do not have a thermometer, you can simply dip your finger in. It should not be too cold, nor too warm or hot. They usually call it Lukewarm water.Note 4: You can give your olive bread a special shape. So, use a knife to make three shallow cuts on the top of the dough before setting it in the oven.