Mix the warm water, agave and yeast together in a small bowl. Let sit until a small layer of foam develops at the top, 3-5 minutes.
Whisk the flour and salt together in a medium bowl. Add the yeast mixture and olive oil, then mix together.
Form the dough into a ball in the center of the bowl. Cover tightly with plastic wrap and keep in a warm place until the dough doubles in size, about 2 hours.
Lightly dust a baking sheet with flour. Sprinkle flour on a clean, dry work surface. Place the dough onto the floured surface and knead for a couple of minutes, until the dough is less sticky, but still moist to the touch.
Form the dough into a ball. Place the ball on the baking sheet. Cover loosely with plastic wrap and let rest for 30 minutes before shaping into a round or rectangle.