Mix the yeast with sugar & water.
1 envelope active dry yeast (2.5 tsp of bulk yeast)
1 t salt
2 t sugar
2 t olive oil
1 1/3 c warm water
3 c flour, plus more if needed
2 T fresh or dried rosemary
½ yellow onion, chopped fine (about ½ c)
1 T coarse ground salt
Olive Oil for top of bread
In large bowl, combine yeast, salt, sugar, olive oil and warm water. Stir gently to dissolve yeast and set aside for 15 minutes.
Slowly add flour 1 cup at a time until dough is elastic and doesn’t stick to your fingers. Make dough into a ball and place in greased bowl.
Cover and let rise until double, approximately 30 minutes. Punch down and knead gently on a floured cutting board until dough is workable. Place dough in a greased baking sheet (9 x 13) and spread out to fill sheet.
Let dough rise for about 10 minutes. Poke tope with fingers. Baste generously with olive oil. Sprinkle with onions, rosemary and salt. Bake at 400 degrees for 25 minutes or until golden brown.