Place all ingredients in a mini food processor and process until totally blended. Set aside.
For the bread
Gently sauté the green onions in 1 tablespoon of the olive oil until they soften but don't brown. Let cool.
Stir the yeast into the warm water and let rest for about 10 minutes.
Stir the table salt, sugar and remaining tablespoon of olive oil into the yeast mixture until everything dissolves. Stir in the cooled green onions.
Place the bread flour in a large bowl and stir in the liquid yeast mixture until it's fully incorporated. Knead the dough, adding more flour as needed, for about 10 minutes until the dough is smooth and elastic.
Lightly oil a large bowl and turn the dough into it, making sure that a light coating of oil covers the dough. Cover with plastic wrap or a tea towel and let rest until doubled in bulk.
Prepare a 10 inch round cake pan by lining it with parchment paper cut to fit. You can also just cover a baking sheet with parchment if you want to "free form" your bread.
Press the dough into the pan and then "dimple" the dough with your fingers.
Generously brush the loaf with the previously made topping. Don't be afraid to let the oil puddle in spots. Sprinkle the top with the coarse sea salt. Let rest for 30 to 45 minutes.
Bake in a pre heated 450F oven for 10 minutes. Reduce the oven temp to 400F and bake for 10 to 15 minutes more.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!