Rosemary Focaccia

From the Taste of Home cookbook:

2 medium onions, chopped

1/4 cup olive oil plus 3 tablespoons olive oil, divided

1-1/2 teaspoons active dry yeast (I just use one package . . . whatever)

1-1/2 cups warm water (110-115 degrees), divided

1/2 teaspoon sugar

1/2 teaspoon salt

3 to 4 cups all-purpose flour

2 tablespoons snipped fresh rosemary

cornmeal

coarse salt

1) In a large skillet, saute onions in 1/4 cup oil until tender; cool. In a large mixing bowl, dissolve yeast in 1/4 cup warm water. Add sugar and let stand for 5 minutes.

2) 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.

3) Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Add onions and half of the rosemary. Knead 1 minute longer. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40 minutes.

4) Punch dough down. Turn onto a lightly floured surface; divide in half. Pat each piece flat. Let rest for 5 minutes. Grease 2 baking sheets. and sprinkle with cornmeal. Stretch each portion of dough into a 10 inch circle on prepared pans. Cover and let rise until doubled, about 40 minutes.

5) 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.

Yield: 2 loaves.

This bread takes a while, but it's SO worth it. If you don't like rosemary, try chives!