Combine warm water, warmed orange juice, sugar, and yeast in a small bowl and let it stand until bubbles form, about 10 minutes. Whisk together flour, orange zest, ground fennel seeds, 1 teaspoon of the salt, and a 1/2 teaspoon of the pepper in a large bowl. Stir 2 tablespoons of the oil into the yeast mixture, and add it all to the flour mixture. Stir until everything is well combined and the dough begins to pull away from sides of the bowl.

Turn the dough out onto a lightly floured work surface, and knead it until it becomes smooth and stretchy. Place the dough in a lightly oiled bowl and turn it around to coat all sides. Cover the bowl  with plastic wrap coated with cooking spray and leave it in a warm place to rise for 35 minutes. The dough is ready when it has doubled in size.

Preheat the oven to 425°F. Turn the dough out onto a work surface, and punch it down. Place the dough on a lightly oiled 15- x 10-inch rimmed baking sheet. Press and stretch the dough so it reaches the edges of the baking sheet. Cover the sheet with plastic wrap coated with cooking spray, and let it stand for 15 minutes.

Take the plastic off of the dough, and make indentations over its surface with the end of a wooden spoon. Top it evenly with sliced fennel and olives. Brush the dough with the remaining tablespoon of oil, and sprinkle it with the remaining 1/4 teaspoon each of salt and pepper. Bake the dough in the preheated oven until it becomes lightly golden, about 20 minutes.