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Ingredients
  • 3 cups (375 g) all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon rapid-rise yeast
  • 1 ½ cups (375 g) water, room temperature
  • ½ cup (45 g) Castelvetrano olives, pitted, roughly chopped
  • ½ cup (45 g) kalamata olives, pitted, roughly chopped
  • ¼ cup (25 g) parmesan cheese, grated
  • ¼ cup (25 g) asiago cheese, grated
  • 1 teaspoon garlic, minced
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