Dissolve yeast and sugar in warm water. Wait to rise. (5 min)

Mix flours, salt, oil and yeast mixture and kneed until soft smooth dough forms. Divide in two pieces and leave in warm place to rise.

Slice onions in thin strips across. Heat some olive oil in frying pan. Fry onions on high until excess liquid evaporates and onions start to brown, than reduce heat and cook on low for about 20-30min, turn occasionally to prevent burning, but don’t overdo it, because it will become mushy. Cook until soft and caramelized. Add some black pepper. No salt needed, because olives, anchovies and pecorino is quite salty. But you can adjust to your taste.

Place one piece of rolled dough in very good greased form. Add onion mixture and cover with second half of rolled dough. Pinch edges together. Let it rise for half an hour (or overnight). Pour more olive oil on top and pierce with fork in few places. You can sprinkle some coarse salt on top as well.

Preheat oven to 395 F. Bake for about 30 min until caramel coloured on top and bottom. Enjoy!