Warm water and 3 tablespoons of olive oil in the microwave for a few seconds to reach 120 F.

Combine all dry dough ingredients (flour through salt) in a stand mixer bowl with a hook attachment.

Start on low speed and slowly add the liquid mixture.

Gradually increase the speed to medium-high, mixing until the dough balls up around the hook.

Add more flour or water as needed to achieve a tacky dough.

Continue mixing for 5 minutes until the dough is smooth and slightly tacky.

Preheat oven to 170 F to warm, then turn off.

Grease a medium cookie sheet pan with olive oil.

Place the dough on the cookie sheet and spread evenly with floured hands.

Cover tightly with greased aluminum foil and place in the warm oven for 30 minutes.

Remove dough from oven and preheat oven to 400 F.

Even off and stretch dough to the edges of the pan.

Brush with melted butter.

Make dimples throughout the dough with your fingertips.

Combine sugar in the raw and cinnamon in a small bowl.

Sprinkle evenly over the dough.

Allow the dough to rest uncovered for another 5 minutes.

Bake for about 15 minutes, or until golden brown.

Remove from oven and cool slightly before serving.