Warm the milk, then add sugar and yeast. Mix well and let it sit for 10 minutes until frothy.

In a large bowl, combine the wheat flour, salt, and 2 tablespoons of olive oil.

Make a well in the center of the flour mixture and pour in the milk, yeast, and sugar mixture.

Knead the dough until it forms a soft ball. If the dough is too dry, add water a little at a time.

Sprinkle flour on a flat surface and knead the dough for about 10 minutes until it becomes soft and elastic.

Grease a baking tray and place the dough on it.

Spread the dough evenly across the tray by tapping with your hands.

Cover the dough with a cloth and place it in a warm place to rise for about 2 hours.

While the dough rises, prepare the topping by heating 2 tablespoons of olive oil in a saucepan.

Add sliced onions and 1 teaspoon of sugar to the saucepan and caramelize for 10 minutes until golden brown.

Preheat oven to 200 degrees Celsius.

After 2 hours, the dough should have risen. Knock it down and knead in a pinch of salt.

Place the dough on a greased baking sheet and flatten it.

Sprinkle the caramelized onions and capers evenly over the dough.

Sprinkle dried oregano and thyme leaves over the topping.

Bake in the preheated oven for 20-25 minutes, or until the top is golden brown.

Serve warm.