In a bowl, combine yeast, sugar, and warm water. Cover and set aside in a warm place for 5 minutes to activate the yeast. Add 2 tablespoons of the flour. Stir with a wooden spoon, and set aside for 20 minutes. Combine with the rest of the flour, two tablespoons of olive oil and sea salt. Knead until all the ingredients are well combined.

Preheat the oven to 425°F.

Form the dough into a ball and let rise in a warm damp place for about 30 minutes. When the dough has doubled in size, roll it out and place it on a baking sheet covered with parchment paper. Spread tomato sauce over the surface. Sprinkle with diced mozzarella, cherry tomatoes and the chopped bacon. Bake in a preheated oven for about 20 minutes. Add onion slices and crack in quail eggs over the top, if using. Bake for 5 to 10 minutes more, until eggs are set.

Remove from the oven, drizzle with the remaining tablespoon of olive oil and sprinkle with fresh basil. Serve hot.