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1
In the bowl of a standing mixer fitted with a dough hook, proof the yeast by combining it with the warm water and sugar.
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2
Stir gently to dissolve.
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3
Let stand 3 minutes until foam appears.
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4
Turn mixer on low and slowly add the flour to the bowl.
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5
Dissolve salt in 2 tablespoons of water and add it to the mixture.
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6
Pour in 1/4 cup olive oil.
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7
When the dough starts to come together, increase the speed to medium.
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8
Stop the machine periodically to scrape the dough off the hook.
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9
Mix until the dough is smooth and elastic, about 10 minutes, adding flour as necessary.
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10
Turn the dough out onto a work surface and fold over itself a few times.
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11
Form the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn't form a skin.
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12
Cover with plastic wrap or damp towel and let rise over a gas pilot light on the stovetop or other warm place until doubled in size, about 45 minutes.
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13
Coat a sheet pan with a little olive oil and corn meal.
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14
Once the dough is doubled and domed, turn it out onto the counter.
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15
Roll and stretch the dough out to an oblong shape about 1/2-inch thick.
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16
Lay the flattened dough on the pan and cover with plastic wrap.
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17
Let rest for 15 minutes.
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18
In the meantime, coat a small saute pan with olive oil, add the onion, and cook over low heat for 15 minutes until the onions caramelize.
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19
Preheat oven to 400 degrees F.
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20
Uncover the dough and dimple with your fingertips.
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21
Brush the surface with more olive oil and then add caramelized onions, garlic, olives, cheese, salt, pepper, and rosemary.
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22
Bake on the bottom rack for 15 to 20 minutes.
