1/4 Cup Secolari Rosemary Olive Oil divided in half for drizzling over the dough
Mix the water and honey in a mixing bowl. Sprinkle the yeast and wait 5-10 minutes
Stir in the flour, 1/4 cup olive oil, and salt and knead for 5-10 minutes.
Place dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let rest in a warm place until dough doubles in size, about 1 hour
Heat 1 tablespoon olive oil in a large skillet set over medium heat. Add the onion slices and cook until onion is golden brown, stirring frequently about 20 minutes.
After the dough has doubled in size, remove dough from bowl and press it into a lightly oiled 9- by 13-inch baking sheet until it touches the edges.
Drizzle the dough with 2 tablespoons olive oil. Let rest until the dough becomes puffy, about 20 minutes.
Preheat oven to 450 degrees F. Lightly press the sundried tomato slices and olive slices into the dough. Sprinkle or press the caramelized onions into the dough. Drizzle 2 tablespoons olive oil over the toppings and bake for 20 minutes or until golden.