Herbed Onion Focaccia
rec.food.recipes/Nancy Berry (1995)
Source: unknown

2 3/4 cups all purpose flour
1 package rapid rise yeast
2 1/2 teaspoons dried oregano leaves, crushed
1/2 teaspoon salt
1 cup very warm water (120-130)
1/4 cup olive oil
2 tablespoons olive oil
1 egg
1 1/2 cups thinly sliced onions
1 teaspoon rosemary (optional)
1 teaspoon coarse salt (optional)

In a large bowl combine 1 3/4 cups flour, UNDISSOLVED yeast, oregano, and salt; stir in the water and 2 tablespoons olive oil. Stir in egg and enough flour to make a stiff batter. Cover let rest 10 minutes.

Meanwhile in a large skillet add 1/4 cup olive oil and heat till hot; add onions, cook 3 to 4 minutes until soft but not browned. Set aside to cool slightly.

With slightly oiled hands, spread dough into an oiled 13x9x2 inch baking pan. Make small indentations in surface of dough with finger or end of wooden spoon.

Spread the onion mixture evenly over dough. Sprinkle with coarse salt and rosemary, if desired. Cover loosely with plastic wrap let rise in warm place till doubled in size about 30 minutes.

Bake at 400 for 25 minutes till done. Serve warm or cold.