In a large bowl, sift 3 ½ cups flour, 1 Tablespoon dry yeast, 1 Tablespoon oregano, 1 Tablespoon sugar, and 1 teaspoon salt. Add 3 Tablespoons olive oil and 1 ⅓ cup water. Mix until all the ingredients are well combined. Transfer onto a floured work surface and knead until you get nice soft and elastic dough (this can take 3 to 5 minutes).
Oil your bowl with olive oil and place the dough in. Cover with cling wrap and let it rise until it has doubled in size (30 mins – 60mins depending on the room temperature).
Once the dough has doubled in size, transfer it onto a baking sheet lined with parchment paper. Using your hands, spread the dough across the baking sheet. With your fingers make a lot of wells on its surface.
Pour over some extra virgin olive oil, season with thyme and top with olives (as many as you like).
Bake in a preheated 375F degree oven for 40 minutes or until the top is golden.
Using a pizza cutter or bread knife, cut into individual servings and serve.
Leftovers keep for a day when stored in an air tight container.