Roasted Red Pepper and Olive Scacciata - California Ripe Olives

Ingredients

• 3/4 cup warm water
• 1 1/2 cups all purpose flour
• 2 1/4 teaspoons active dry yeast
• 1/2 teaspoon granulated sugar
• 1 1/4 cups California Black Ripe Olives, chopped
• 1/3 cup semolina flour
• 1 teaspoon Kosher salt
• 1 1/2 teaspoons olive oil
• 3 tablespoons prepared pesto
• 1 1/2 cups broccoli florettes, blanched and chopped
• 4 ounces Fontina cheese, grated
• 3/4 cup roasted red bell peppers, coarsely chopped