Thanks to Herb-Recipe E-Group for this recipe.

1 1/4 cups bread flour
1 tsp. fresh thyme leaves
1 tsp. salt
1/4 cup warm water
1/4 cup olive oil

2 Tblsp. olive oil
1 large onion, diced
1 bunch romaine lettuce, coarsely chopped
1 Tblsp. fresh thyme leaves
2 eggs
3 Tblsp. sour cream
1 1/2 cups pitted Kalamata olives

Make a crust by combining the flour, 1 tsp. thyme and salt in a food processor. While the machine is running, add the water and olive oil in a stream and process until it forms a soft dough. Cover with plastic and refrigerate for 30 minutes.

Preheat oven to 400°. Over medium heat, sautè; the onions in 2 Tblsp. olive oil until soft. Add the lettuce and sautè; until limp and most of the liquid is evaporated. Put in a bowl, add the thyme, eggs and sour cream. Roll or pat the dough into a 12" circle, crimping the edges to form a crust. Spread the lettuce mixture evenly over the top, then sprinkle the olives over the lettuce. Bake for 25-30 minutes. Serve warm or cold in wedges.