Put the flour and salt in a bowl and make a well. Dissolve the yeast in a ½ glass water, adding a pinch of sugar. Leave to froth.
Stir the yeast into the flour. Stir in the oil and wine, then add the rest of the water. Knead for 10–15 minutes, adding a little flour if it is too sticky. Then add two-thirds of the stoned olives. Leave the dough to rise in a warm draught-free place for 1–2 hours, covered with a cloth.
Punch the dough down and knead for 1–2 minutes. Roll out the dough into 3 oblongs: 25×38×1 cm/10×15×½ in. Sprinkle generously with sea salt and the rest of the olives. Press in little sprigs of rosemary and thin slivers of onion. Make depressions with your thumb all over the dough. Bake in a very hot oven (250°C/475°F/gas 9) for 25 minutes. Eat hot, sprinkled with extra-virgin olive oil.