# List of Ingredients:
→ Dough
01 - 3 1/2 cups all-purpose flour
02 - 1 packet active dry yeast (2 1/4 tsp)
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 chopped fresh parsley
12 - 2 tablespoons chopped fresh rosemary
13 - 2 tablespoons chopped fresh basil
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, chopped (parsley, rosemary, or thyme)
19 - 2 tablespoons grated Parmesan cheese
# How to Make It:
01 - Combine warm water, sugar, and yeast in a large bowl. Let it sit for 5 minutes until foamy.
02 - Add olive oil, salt, and flour to the yeast mixture. Stir to form a dough and knead on a lightly floured surface for 8 to 10 minutes until smooth and elastic.
03 - Place dough in a greased bowl, cover, and allow to rise in a warm area for 1 hour or until doubled in size.
04 - Preheat the oven to 375°F and line a large baking sheet with parchment paper.
05 - Punch down the dough and roll it out to a 10 by 18-inch rectangle on a floured surface.
06 - Evenly distribute mozzarella, Parmesan, chopped olives, fresh herbs, minced garlic, and black pepper over the dough.
07 - Starting from the long edge, roll the dough tightly into a log. Slice the log lengthwise with a sharp knife, exposing the filling.
08 - Twist the two dough strands together with cut sides facing up and form them into a wreath shape on the baking sheet, sealing the ends.
09 - Brush the wreath with beaten egg, drizzle with olive oil, then sprinkle extra fresh herbs and Parmesan cheese on top.
10 - Bake for 25 to 30 minutes until golden brown and cooked through.
11 - Allow to cool slightly before serving warm or at room temperature.
