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.