1 envelope dry yeast or 1 teaspoon instant yeast
1 1/3 cups warm water
5 tablespoons olive oil,divided
3 teaspoons coarse salt, divided
3 1/4 cup flour
2 medium onions, thinly sliced and sauteed in oil for 15-20 minutes
poppy seeds, dried herbs, freshly ground black pepper
1 cup sundried tomatoes, plumped in hot water and diced
prepare the dough:
Sprinkle yeast into a large mixing bowl. Add the warm water and oil. Stir to combine. Add the flour and 2 tablespoons of the salt.
Knead to a smooth dough, about one minute. Cover the bowl and allow to rise one hour.
Spread cornmeal or matzo meal on baking stone. Turn out dough into pan and roll dough flat to fit. Brush with oil and cover with plastic wrap.
Allow to rise again 1 hour.
Preheat oven to 450 degrees. Using your fingertips, poke indentations in the dough at 2” intervals. Drizzle with remaining olive oil
and sprinkle with remaining salt. Spread toppings as desired. Bake 25 minutes. Cool on a rack and cut into slices or cubes. Serve warm.