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1
In a small bowl, combine the yeast, sugar and 3/4 cup of the warm water, stirring to mix.
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2
Set aside for 5 minutes.
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3
In a large bowl, combine 2 1/2 cups of the flour and the salt.
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4
Add the yeast mixture and the oil, stirring to make a smooth dough.
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5
Add up to 1/4 cup additional water, if needed.
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6
On a lightly floured work surface, knead the dough for about 5 minutes, working in as much of the remaining 1/2 cup of flour as needed if the dough is sticky.
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7
Transfer the dough to a lightly oiled bowl, turning the dough to coat with the oil.
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8
Cover the bowl with plastic wrap and let rise in a warm place until doubled, about 45 minutes.
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9
While the dough is rising, make the topping.
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10
Heat the oil in a large skillet over medium heat.
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11
Add the onions, salt and pepper.
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12
Cook, stirring frequently, until the onions soften and turn golden brown, about 10 minutes.
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13
Decrease the heat to medium-low and stir in the herbes de Provence.
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14
Cover and cook 20 minutes longer, or until the onions are soft and caramelized.
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15
Taste and adjust the seasonings, if needed.
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16
Set aside to cool.
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17
Preheat the oven to 425F.
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18
Lightly oil an 11 by 17-inch baking pan and set aside.
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19
Punch the dough down and transfer to a lightly floured surface.
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20
Let it rest for about 3 minutes, then stretch the dough to fit the baking pan.
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21
It should be about 1/4-inch thick.
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22
Arrange the dough on the prepared pan.
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23
Spread the onion mixture evenly onto the dough, leaving a 1/2-inch border of exposed dough around the edge.
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24
Arrange the olives on top of the onions, spacing them evenly.
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25
Bake for 16 to 20 minutes, or until the crust is nicely browned.
