Dissolve 1 T of yeast into 1/12 cups warm water with a pinch of sugar. Let it sit for 10 minutes, the mixture will be foamy.
Add: 1/2 cup olive oil, 1 tsp salt, 1 T sugar and 1 cup flour. Using the whisk attachment, mix until the mixture is totally combined.
Next, add 1 cup flour and 1/2 cup chopped green onion. Continue mixing with the whisk until mixture is combined and creamy. (about 2 minutes)
Switch to the dough hook. Add remaining 2 cups of flour ½ cup at a time, kneading on low speed for roughly 5-6 minutes. Do not skimp on the kneading time.
Dough will be soft and slightly sticky.
Cover loosely with plastic wrap and let it sit in a draft free area for 20 minutes.
Cover a baking sheet with parchment paper and apply a non-stick cooking spray.
Place the dough onto the prepared sheet. Flatten the dough into an oval 3/4 inch thick.
Brush the top with olive oil and loosely cover with plastic wrap.
Let the dough rise for 1 hour. The dough will be 1 ½ -2 inches thick.
with your fingertips, make indentations all over the surface of the dough pressing almost to the bottom of the pan. Brush on an additions 1/4 cup of olive oil.
Brush on the additional ¼ cup of olive oil and sprinkle about 1 tsp. of coarse sea salt over the top. You want the olive oil to sink down into the divot craters you have created. As the dough rises again the divots become pockets inside the bread, keeping it moist during the baking process.
Add desired toppings.
Once your toppings are in place, let the dough rise for 1 additional hour.
Place a baking stone on an oven rack ⅓ way up from the bottom of the oven and set the temperature for 425º. Let the oven heat with stone in place for 20 minutes prior to baking.
Set the cookie sheet directly on the baking stone and cook for 15-17 minutes or until the top is a light golden brown color.
Cut into slices and serve, or rip off a piece and enjoy!