In Provence this bread is known as fougasse. Its origin is ancient Rome's flatbreads — including fougasse's better-known cousin, focaccia. Kalamata olives combined with a good extra virgin olive oil will give the bread robust olive flavor, but feel free to add more or fewer olives according to your tastes.
To make the dough: Mix and knead all of the ingredients — by hand, mixer, or bread machine — to make a soft, smooth dough.
Transfer the dough to a lightly greased bowl, and let it rise, covered, for 1 to 1 1/2 hours, until just about doubled in bulk.
Gently deflate the dough, and shape it into a 10" x 12" oval on a lightly greased piece of parchment.
Brush lightly with olive oil, and sprinkle with sea salt.
To shape the dough: For a traditional shape, cut decorative slits all the way through the dough from top to bottom. Pull the dough apart at the slits (at least 2", to allow for rising).
Cover the flatbread and let it rest for 30 to 45 minutes, while you preheat the oven to 400°F with a baking stone on the middle rack.
With a large baker's peel, transfer the flatbread on its parchment to the heated stone.
Bake the flatbread for 20 to 25 minutes, until it's golden brown.
Remove it from the oven, and transfer it to a rack to cool.
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