1 1/2 cups warm water (110 to 115 degrees F)
1 tablespoon sugar
2 (1/4-ounce) packages active dry yeast
3 1/2 cups all-purpose flour
2 teaspoons kosher salt
6 tablespoons extra-virgin olive oil, divided
1/3 cup picholine olives, pitted and sliced
1/4 cup slivered or sliced almonds
2 tablespoons chopped fresh savory
Coarse sea salt and freshly ground black pepper
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