Italian Onion Flat Bread (Focaccia)

Directions

In large mixer bowl, combine 1½ cup flour, yeast, 1 tablespoon sugar and 1 teaspoon salt; mix well.

Add water and oil to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a firm dough.

Knead on floured surface 5 to 8 minutes, adding flour as needed.

Place in greased bowl, turning to grease top.

Cover; let rise in warm place about 40 minutes (20 minutes for Quick Rise yeast).

Prepare onion topping. In small skillet, sauté onion in butter until soft.

Stir in ⅓ teaspoon sugar and ⅛ teaspoon salt. Punch down dough.

On lightly floured surface, shape dough into a ball. Place on greased cookie sheet.

Flatten to a 10-inch circle. With table knife, cut a circle in dough about 1 inch from edge, cutting almost through to cookie sheet. Prick center with a fork.

Spread Onion Topping and a few rosemary leaves if needed over the pricked dough.

Cover; let rise in warm place about 30 minutes (15 minutes for Quick Rise).

Bake at 375 deg. for 25 to 30 minutes until golden brown.