6 tablespoons warm water
1/4-ounce active dry yeast
2 teaspoons sugar
2 cups bread flour
2 teaspoons salt
11 tablespoons extra-virgin olive oil
1 1/2 cups sliced fennel
1/2 teaspoon freshly ground black pepper
1/4 cup pitted and chopped kalamata olives
1/2 cup grated Pecorino Romano
1 tablespoon fresh rosemary nettles
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