1

For the dough:

2

In a medium bowl, mix yeast, warm water and sugar (or honey).

3

Let the mixture rest for approximately 10 minutes until it the yeast "blooms" and bubbles form on the top.

4

Add in the flour, salt and 1/4 cup of olive oil and stir until well combined.

5

Turn the dough on a well floured surface and knead gently until the dough is smooth, approximately 5 - 10 minutes.

6

Place in a lightly oiled bowl and cover with a kitchen towel.

7

Let the dough rest in a warm place (or dehydrator set at 100 degrees) until it doubles in size, for approximately 1 hour.

8

Remove the dough from the bowl and press down into a lightly oiled 9 x 13 baking sheet until it touches the edges (or divide between 2 six inch cake pans for a thicker version).

9

Using your fingers, poke holes all over the dough.

10

Drizzle the other 2 tablespoons of olive oil over the dough and into the holes.

11

Let the dough rest until it becomes puffy, or approximately 20 minutes.

12

For the topping:

13

Add the onion slices, sliced roma tomatoes and rosemary on top of the dough.

14

Drizzle the toppings with 2 tablespoons of olive oil.

15

Bake at 450 degrees for approximately 20 minutes or until golden brown.

16

Remove from oven and cool on rack before serving.

17

Enjoy!