Salt and freshly ground black pepper, to taste
2. Add the cool water, oil, and salt to the bowl and stir well. Attach the bowl to the mixer with the paddle blade. Mix on low speed, adding enough of the flour to make a soft, pliable dough that barely clears the sides of the bowl. Switch to the dough hook and mix on medium-low speed until the dough is smooth and elastic, about 10 minutes.
3. Gather up the dough into a ball. Lightly oil a medium bowl. Add the ball of dough and turn to coat the dough with oil. Cover tightly with plastic wrap and let stand until the dough doubles in volume, about 1 1/2 hours. (If you have the time, refrigerate the dough for 8 to 18 hours. Remove from the refrigerator and let come to room temperature before proceeding.)
4. To make the filling, heat the oil in a large skillet over medium heat. Add the onions and cook, stirring often, until soft and golden, but not caramelized, about 20 minutes. During the last 5 minutes, add the garlic. Season with salt and pepper. Cool.
4. Position a rack in the center of the oven and preheat to 400°F. Lightly oil a rimmed baking sheet, about 12 X 15-inches. Punch down the dough, and transfer to the sheet. Stretch and pat the dough into the sheet. Cover with plastic wrap and let stand until puffy, about 20 minutes.
5. Spread with the onion topping, leaving a 1/2-inch border around the edges. Arrange the olives evenly over the onions, and sprinkle with the cheese. Brush the edges of the dough with a little oil. Bake until the edges and bottom are golden brown (lift up the edge to check the center of the bottom crust), 20 to 25 minutes. Cool slightly or to room temperature. Cut into pieces and serve.
