# Components:
→ Dough
01 - 3 1/2 cups all-purpose flour
02 - 1 packet active dry yeast (2 1/4 teaspoons)
03 - 1 cup warm water
04 - 2 tablespoons olive oil
05 - 1 teaspoon sugar
06 - 1 teaspoon 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 tablespoons fresh parsley, chopped
12 - 2 tablespoons fresh rosemary, chopped
13 - 2 tablespoons fresh basil, chopped
14 - 2 cloves garlic, minced
15 - 1/4 teaspoon black pepper
→ Topping
16 - 1 egg, beaten (for egg wash)
17 - 1 tablespoon olive oil
18 - 1 tablespoon fresh herbs (parsley, rosemary, or thyme), chopped
19 - 2 tablespoons 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 to form dough, then knead on a lightly 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 place 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 the dough and roll into a 10 x 18-inch rectangle on a floured surface.
06 - Evenly sprinkle mozzarella, Parmesan, chopped olives, fresh herbs, garlic, and black pepper over the dough.
07 - Roll the dough tightly from the long side into a log.
08 - Slice the log in half lengthwise with a sharp knife to expose the filling. Twist the two strands together, keeping cut sides facing up.
09 - Shape the twisted dough into a circle, sealing the ends and placing it on the prepared baking sheet.
10 - Brush the wreath with beaten egg, drizzle with olive oil, then sprinkle with extra fresh herbs and Parmesan cheese.
11 - Bake for 25 to 30 minutes until golden brown and cooked through.
12 - Allow to cool slightly before serving warm or at room temperature.
