Dissolve the yeast in water and let stand for 10 minutes. Add the next 6 ingredients to the yeast mixture and ferment 10 minutes.
Add the flour and mix 10 minutes at low speed with a dough hook. Dust the sides of the bowl with flour as you go, to make sure the dough doesn’t stick.
Place in a greased stainless steel bowl and cover with plastic wrap. Let proof (rise) 1 hour or until double in size.
Place quarry tile or a baking stone in the oven and preheat to 400F.
Turn the dough out onto a floured work area and separate into 3 equal pieces. With a rolling pin, roll each piece into a rectangle 10 to 12 inches long, 5 inches wide and 1/2 inch thick. Place on a greased baking sheet. With a sharp knife, make slits 3 inches long across the width every 2 inches. Brush with olive oil. Let proof another 30 minutes. Bake directly on the quarry tile for 30 minutes or until golden. When finished, place on a baking rack so air can flow around the entire loaf, cooling quickly and evenly.