-
1
To make the dough, combine the flour, rosemary, garlic, sugar, salt, and yeast in the bowl of a food processor fitted with the steel blade.
-
2
Turn the processor on and slowly add 1 cup warm (about 130F) water through the feed tube; process until blended, then add the olive oil.
-
3
Process until the dough comes together and spins around the bowl, cleaning the sides.
-
4
Add 1 to 2 more tablespoons water if the dough feels dry, which can happen when flour is held under very dry conditions.
-
5
The dough should be soft and moist.
-
6
Place the dough in an oiled bowl, turning to coat all sides.
-
7
Cover with plastic wrap and let it rise in a warm place until doubled, about 1 hour.
-
8
Position the oven racks so that they are evenly spaced, with one rack in the center of the oven.
-
9
Preheat the oven to convection bake at 350F.
-
10
Coat a shallow roasting pan with nonstick spray.
-
11
To make the topping, toss the onion with 1 tablespoon of the olive oil and spread it out in the pan.
-
12
Bake on the top or center rack for 15 minutes, until the onion is soft.
-
13
Remove from the oven and let cool.
-
14
Spread the remaining 1 tablespoon oil over a 15 x 10 x 1-inch baking pan and turn the risen dough out onto it.
-
15
With oiled hands, press the dough to the edges of the pan.
-
16
Cover and let it rise for 30 minutes.
-
17
Increase the oven temperature to 475F.
-
18
Sprinkle the dough with the Parmesan.
-
19
Press the olives down into the dough (they will break into pieces).
-
20
Arrange the cooled onion over the dough and press it in firmly, then press the sun-dried tomatoes into the dough.
-
21
Bake for 13 to 15 minutes, until the edges are golden.
-
22
Serve hot, cut into 3-inch squares
