Sfincione Palermitano with Pecorino | Sicilian Cheese Flatbread Pizza

In a bowl, mix the lukewarm water with the sugar and dried yeast, then let it sit for 5 minutes until it foams gently. In a large mixing bowl, combine the flour and salt, add the yeast mixture, and 2 tablespoons of extra virgin olive oil.

Knead into a soft, elastic, slightly sticky dough for about 8-10 minutes by hand or using a stand mixer. Shape it into a ball, lightly coat with olive oil, then cover and let it rise in a warm place for at least 1.5-2 hours until doubled in volume.

Thinly slice the onions into half-moons. Heat 2 tablespoons of extra virgin olive oil in a pan, add the onions with a pinch of salt, and slowly sauté over low-medium heat for 12-15 minutes until completely tender, sweet, and translucent.