Grease a 12-inch cast iron skillet with olive oil. Set aside.
Make the bread: In a large mixing bowl combine yeast and water. Let stand one minute. Add remaining ingredients and stir until just combined. Cover bowl with plastic wrap and allow to rise for 1 hour.
Turn out bread dough on a flour surface. With floured hands, shape dough into a disk. Place disk into cast iron pan and pat down gently with fingertips, fanning out the dough until it just reaches the edges of the pan. Sprinkle with flour and cover with a towel. Allow to rise for an additional 30 minutes. Meanwhile, preheat oven to 400F.
Remove towel from bread. Slash top with an X and transfer to oven. Bake for 25 minutes.
Make the glaze: In a small bowl combine ingredients for topping.
Remove bread from oven, brush bread with half of topping and return to oven to finish baking until crisp and golden, about 15 minutes. Remove bread from oven and brush with remaining topping. Serve warm.