Method

Prepare the Dough:

• In a mixing bowl, combine the flour, yeast, and 1 teaspoon of salt.
• If using an electric mixer, attach the dough hook. On low speed, mix in the warm water, brown sugar, and ¼ cup of olive oil until the dough forms a ball.
• Turn the mixer to low/medium speed and knead for 10 minutes. Stop halfway to remove the dough from the hook and return it to the bowl if needed.
• Place the dough in a lightly oiled bowl, cover with a warm, damp kitchen towel or gladwrap, and set it in a draft-free, warm place for about 30 minutes, until it has doubled in size.

Caramelize the Onions:

• While the dough is rising, heat 2 tablespoons of olive oil in a large fry pan over medium heat.
• Add the sliced onions and ½ teaspoon of cumin seeds. Cook on medium-low heat for 10-15 minutes, until the onions are soft and lightly browned.
• Stir in the honey and remaining ½ teaspoon of salt, cooking for 1 more minute. Remove from heat and set aside.

Prepare the Base:

• Preheat your oven to 200°C (392°F).
• Lightly oil an oven tray. Punch down the risen dough, turn it out onto the tray, and spread it out with your fingertips to cover the entire tray's surface.
• Cover the dough with gladwrap and let it rest in a warm, draft-free spot for another 30 minutes.

Assemble and Bake:

• After the second rise, gently press the dough with your fingertips to create small craters across the surface.
• Brush the dough with the remaining 2 tablespoons of olive oil. Evenly spread the caramelized onion mixture over the top and sprinkle the remaining cumin seeds.
• Bake for 20 minutes, or until golden and crispy around the edges.
• Cool slightly before slicing and serving.