This recipe is one of the reasons I grow rosemary in the summertime. I love the process of baking bread, and specifically in this recipe, squishing the onions into the dough. The result is fragrant, crispy with a lovely Italian butter (olive oil) flavor.
2 medium onions, chopped finely
1/4 cup plus 3 tablespoons olive oil, divided
1 1/2 tsps active dry yeast
1/2 tsp sugar
1 1/2 cups warm water (110 to 115 degrees)
1/2 tsp salt
3 to 4 cups all purpose flour
2 tablespoons snipped fresh rosemary OR 2 tsps dried , crushed
Cornmeal
Coarse Salt
In a hot skillet, saute onions in 1/4 cup oil until tender; cool. In a large mixing bowl, dissolve yeast and sugar in 1/4 cup of water water; let stand for 5 minutes. Bubbles should have formed on the top of the water. If not, your yeast is bad. Buy new yeast :)
To the yeast solution add 2 tablespoons oil, salt and remaining water. Add 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic (about 7 minutes.) Add onions and half of the rosemary; knead 1 minute longer to incorporate onions and rosemary. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40 minutes.
Punch down dough. Turned onto a lightly floured surface; divide in half. Pat each portion flat. Cover and let rest for 5 minutes. Grease two baking sheets and sprinkle with cornmeal. Stretch each portion of dough into a 10-inch circle on prepared pans (or a rectangle...) Cover and let rinse until doubled, about 40 minutes.
Brush with remaining oil. Sprinkle with coarse salt and remaining rosemary. Bake at 375 degrees for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool.
