| | SPONGE |
| 1/4 | c | Warm water (110 f) |
| 1 | pn | Sugar |
| 1 | pk | Active dry yeast |
| 1/2 | c | Yellow onion, finely chopped |
| 1 1/2 | tb | Extra virgin olive oil |
| 2 | tb | Fresh basil, chopped |
| 1/2 | tb | Fresh thyme, chopped |
| 1 | ts | Fresh rosemary, chopped |
| 1/2 | ts | Fresh sage, chopped |
| 1 | | Pepper |
| 1/2 | c | Warm milk (110 f) |
| 1/2 | c | Warm water (110 f) plus |
| 2 | tb | Warm water (110 f) |
| 1/2 | tb | Sugar |
| 2 | c | All-purpose flour |
| 2 | tb | Calamata olives, pitted and |
| 1 | | Chopped |
| | DOUGH |
| 1/2 | tb | Salt |
| 2 | c | Bread flour |
| | TOPPING |
| 1 | c | Yellow onion, in thin strips |
| 1 1/2 | tb | Extra virgin olive oil |
| 1 | ts | Fresh thyme, chopped |
| 1 | ts | Fresh rosemary, chopped |
| 1 | | Pepper |
| 1/4 | c | Cornmeal |
| 1 | | Coarse salt and pepper |
