Ingredients
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2 teaspoons fast rising yeast
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1 cup water
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2 tablespoons sugar
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3 1/2-4 cups flour
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1 tablespoon coarse salt
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1/4 cup olive oil
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cornmeal, for dusting
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2 tablespoons olive oil
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1 onion, diced
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10 kalamata olives, pitted and quartered
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1/4 cup shredded parmesan cheese
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1 tablespoon coarse salt
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fresh ground black pepper
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2 garlic cloves, minced
Instructions
- In the bowl of a standing mixer fitted with a dough hook, proof the yeast by combining it with the warm water and sugar.
- Stir gently to dissolve.
- Let stand 3 minutes until foam appears.
- Turn mixer on low and slowly add the flour to the bowl.
- Dissolve salt in 2 tablespoons of water and add it to the mixture.
- Pour in 1/4 cup olive oil.
- When the dough starts to come together, increase the speed to medium.
- Stop the machine periodically to scrape the dough off the hook.
- Mix until the dough is smooth and elastic, about 10 minutes, adding flour as necessary.
- Turn the dough out onto a work surface and fold over itself a few times.
- 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.
- 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.
- Coat a sheet pan with a little olive oil and corn meal.
- Once the dough is doubled and domed, turn it out onto the counter.
- Roll and stretch the dough out to an oblong shape about 1/2-inch thick.
- Lay the flattened dough on the pan and cover with plastic wrap.
- Let rest for 15 minutes.
- 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.
- Preheat oven to 400 degrees F.
- Uncover the dough and dimple with your fingertips.
- Brush the surface with more olive oil and then add caramelized onions, garlic, olives, cheese, salt, pepper, and rosemary.
- Bake on the bottom rack for 15 to 20 minutes.