2 tablespoons olive oil
1 medium onion, chopped fine
4 cups flour, sifted
1 tablespoon baking powder
1 teaspoon salt
3/4 cups warm water
1/4 cup extra-virgin olive oil
1 tablespoon thyme, chopped fine
1 cup Kalamata olives, pitted and chopped
Milk, for a glaze
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