Place the flour in a large bowl. Make a well in the centre and add warm water. Sprinkle the yeast over the water. Stir, slowly incorporating the flour into the water until a shaggy mass forms.

Stir in the olive oil and salt. Mix in until a sticky dough forms.

Turn out on a very lightly floured surface. The dough is very sticky: use a pull and fold method until it is mostly sticking to itself instead of your hands, 5-7 minutes.

Place in an oiled bowl and cover with plastic wrap or a damp towel. Allow to rise until a little over doubled (60-90 minutes depending on the ambient temperature).

While the dough is rising, prep the toppings. Slice the onions into very thin semi-circles (less than ¼”/6mm thick). Slice the asparagus on a diagonal so they are about 1 ½ -2”/4-5 cm long.

Add 2 tbsp/30ml olive oil to a 9”x13”/22.5cm x 32.5cm. Spread out evenly and place the dough in.

Stretch out with your fingers to the corners.

Cover again and allow to rise until 1.5x the size (30-60 minutes). While rising, heat the oven again to 450°F/230 C.

Using oiled fingers, push lots of dimples into the dough. Drizzle the remaining ¼ cup/60ml olive oil over the top of the dough. Gently press the onion semi-circles and asparagus pieces into the top of the dough. Sprinkle with freshly ground pepper and salt.

Bake for 20-25 minutes until golden brown and very firm.

Allow to cool in the pan for 10 minutes before transferring to a cooling rack and cooling at least another 20 minutes before cutting and serving.