1 1/2 c. warm water
1 tbsp. sugar
1 pkg. yeast
4 c. flour (or more)
1/2 c. finely chopped onion
2 tsp. salt
Oil
1 tsp. coarse salt
Dried rosemary

Combine water and sugar in large mixing bowl. Sprinkle yeast over and stir well. Let stand 5 minutes until foamy. Stir in 2 cups flour, blending well. Add another 2 cups flour, onion, and 2 teaspoons salt. Knead until smooth, about 20 minutes, adding more flour as necessary to prevent sticking. Place dough in well oiled bowl, turning to coat. Cover and let rise until doubled, about 1 hour.

Turn dough onto oiled baking sheet. Shape into round loaf 1 inch thick. Let rise to doubled, about 30 minutes. Preheat oven to 400 degrees. Brush loaf lightly with oil. Sprinkle with coarse salt and rosemary. Bake until very lightly browned, 20-25 minutes. Serve warm. Makes one 8 inch round loaf.