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Make the dough. In a large bowl, gently whisk the yeast, sugar, and warm water until combined. Set aside until the yeast starts to bubble, at least 5 minutes. Add the flour, ¼ cup oil, and teaspoon of salt and mix the ingredients with a wooden spoon to form a soft, pliable dough. If the dough is too dry, add a little more water; if it is too wet, add a little flour.
Stretch the dough. Coat a round baking pan, 11-inch in diameter with a minimum depth of 1 inch, in a thin layer of olive oil. Transfer the dough into the skillet and use your fingertips to gently press, jiggle, and stretch the dough to the edges of the skillet (like a focaccia). It may keep bouncing back slightly. Don’t worry too much if it does not stretch to the edge of pan; you will stretch the dough again after proofing.
Proof the dough. Cover the dough with a damp tea towel and allow it to rise for 30 minutes.
Meanwhile, make the topping. Place the tomatoes, onion, dried oregano, ½ cup olive oil, and olives into a bowl. Season with a bit of salt and mix to coat with the olive oil, being careful not to break up the tomatoes, and set aside.
Get ready to bake. Preheat your oven to 400°F. After 30 minutes, remove the tea towel. Use your fingertips to gently stretch and jiggle the dough toward the edge of pan. When finished the dough should have lots of dimples and indentations.
Build and bake. Add the crumbled feta cheese over the top of the dough, then spread the tomato mixture over the feta cheese, distributing it evenly. Spoon any accumulated juices from the tomatoes and olive oil over top. Bake for 30–40 minutes, or until the base is cooked and the top is golden.
Serve. Remove from the oven, cut into pieces, and serve warm or at room temperature.
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