In a small bowl, add the water and sprinkle the yeast on top of the water. Sprinkle on the sugar and 1 tablespoon of the oil and whisk together. Set aside until the yeast bubbles (about 10 minutes).
Brush another large bowl with 2 teaspoons olive oil.
In the bowl with yeast, whisk the rest of the olive oil, and salt. Make a well in the middle of the flours and pour in the yeast mixture. Stir with a wooden spoon until a sticky dough forms.
Form the dough into a ball and place into the oiled bowl (when I put the dough in the bowl I swish the dough around the bottom of the bowl and then flip it over so all of the dough is covered in a light film of oil).
Cover with a towel and let it rise at room temperature until doubled in size (about 1-1 1/2 hours).
When dough is ready, roll it out to a rectangle about 16x20 inches (about 1/10 inch thick)and cut the ends to make it even.
Sprinkle the filling ingredients on top of the dough leaving a 1 inch border.
Roll the dough like a jelly roll. Cut the ends so it is even and pinch the dough around the seams to seal it.
Bring the two ends together to make a ring and seal them closed. Place the ring on a parchment lined baking sheet.
Let the dough rest covered with a towel for about 30 minutes.
While the dough is resting, heat the oven to 375F.
When ready to bake, brush the dough with the remaining olive oil.
Bake until golden brown (about 30 minutes).