1 medium onion, minced
1/4 c. olive oil, divided
2 tsp. dried rosemary
1 tsp. garlic powder
1 pkg. yeast
1 tsp. sugar
1 1/4 c. warm water
3/4 tsp. black pepper
1/2 tsp. salt
3 to 3 1/2 c. bread flour
1/4 c. yellow corn meal (reserve to sprinkle on cookie sheet)

Heat first 4 ingredients in skillet on low heat. Cover to "sweat" mixture. Stir once or twice; cook for 12 minutes. Stir together yeast, sugar and warm water. Let stand 10 minutes until bubbly. Combine onion mixture, yeast mixture, flour, salt and pepper. Knead 5 minutes. Grease bowl with 1 teaspoon oil; turn dough to coat. Let rise 1 hour (or until doubled). Brush cookie sheet with 1 teaspoon oil and sprinkle with cornmeal (tap out excess). Punch down dough, knead 3 or 4 times and roll in corn meal. Place on cookie sheet; pat and stretch to fit. Let rise uncovered 1 hour. Preheat oven to 425°F. With fingertips make deep indentations at 1-inch intervals in dough. Brush with oil and sprinkle with rosemary and pepper.

Bake 23 to 25 minutes (until golden). Cool on rack.