Olive-Rosemary Flatbread

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1/4-oz. pkg. or 1 Tbs. active dry yeast

1 1/2 cups lukewarm water

7 Tbs. olive oil

3 cups bread flour, plus extra for kneading

1/2 cup whole wheat flour

2 tsp. coarse salt

2 large cloves garlic, minced

1/4 cup finely chopped kalamata olives

1 tsp. minced fresh rosemary

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