04Turn mixer on low and slowly add the flour to the bowl.
05Dissolve salt in 2 tablespoons of water and add it to the mixture.
06Pour in 1/4 cup olive oil.
07When the dough starts to come together, increase the speed to medium.
08Stop the machine periodically to scrape the dough off the hook.
09Mix until the dough is smooth and elastic, about 10 minutes, adding flour as necessary.
10Turn the dough out onto a work surface and fold over itself a few times.
11Form 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.
12Cover 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.
13Coat a sheet pan with a little olive oil and corn meal.
14Once the dough is doubled and domed, turn it out onto the counter.
15Roll and stretch the dough out to an oblong shape about 1/2-inch thick.
16Lay the flattened dough on the pan and cover with plastic wrap.
17Let rest for 15 minutes.
18In 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.
19Preheat oven to 400 degrees F.
20Uncover the dough and dimple with your fingertips.
21Brush the surface with more olive oil and then add caramelized onions, garlic, olives, cheese, salt, pepper, and rosemary.