In a large stand mixer bowl mix together yeast, sugar and water.

Cover with a towel and set in a warm place for 10 minutes to proof the yeast.

Add in 1 tsp salt, 1/4 cup olive oil and flour.

Turn on mixer with dough hook attachment and mix flour together on low speed until everything is combined.

Turn up speed to medium high and knead dough for 5 minutes until smooth.

Cover the bowl with a towel and let it rise in a warm place for 45 minutes or until almost double in size.

Place about 1 tablespoon of olive oil into two pie plates and smear around until coated.

Punch down dough and divide into two equal parts.

Place each half into a pie plate and using your fingers, press the dough evenly around to fill the plate.

Cover with a towel and let it rise for 30 minutes.

Sprinkle olives over each dough and press in with your fingers.

Drizzle with a little olive oil and sprinkle generously with more Kosher salt.

Bake at 400 for 30-35 minutes or until lightly golden brown.

Serve warm.