1½ tsp dried yeast (8ml)
1/2 tsp sugar (3ml)
1½ cup lukewarm water (375ml)
3½ cups white flour (500 gm)
1½ tsp salt (8ml)
1 large egg
3 tbsp (90 ml) olive oil
2 tsp (10 ml) finely chopped rosemary leaves
whole rosemary leaves stripped from 3 - 4 stalks
1 small yellow onion, finely diced
18 - 24 olives, pitted and slivered
1/4 cup (60 ml) grated Parmesan cheese
Sprinkle yeast and sugar into warm water and mix. Allow to sit for 10 minutes until mixture begins to bubble.
Combine flour and salt in large bowl, make a well in the centre, pour in yeast mixture and beaten egg and gradually work in the flour to make a dough. Turn out onto lightly floured surface and knead thoroughly until smooth and elastic - at least 5 minutes. Knead in the finely chopped rosemary leaves. Use only enough flour to prevent the dough from sticking to the surface. Place in lightly oiled bowl, turn dough to coat with 2 tbsp oil and cover with a clean cloth.
Allow to rise for 45 minutes, or until doubled in volume. Oil your hands and then stretch the dough to fit an oiled 15" x 10½" (38 x 28 cm) jelly roll pan. (I like to use a sheet of parchment paper to line the pan) Cover loosely and allow to rise for about 30 minutes.
Use your fingertips to dimple the dough every 2" (5 cm) or so and then brush with remaining oil. Top with onions, rosemary leaves and olive slivers, sprinkle with Parmesan cheese and salt and bake at 350°F or 180°C until browned and crust is slightly crispy. (about 20 minutes)