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
Olive oil
Coarse salt
Dried rosemary

1. Combine yeast in water with sugar. Let stand until foamy, about 5 minutes.

2. Stir in 2 cups flour. Add another 2 cups flour, onion and 2 teaspoons salt. Knead 5 to 12 minutes until smooth, add more flour as necessary to prevent sticking. Place bread in well oiled bowl, turning to coat all surfaces. Cover with a towel and let rise until double, about 1 hour.

3. Turn dough out onto baking sheet. Shape into round loaf 1 inch thick. Let rise until dough is doubled, about 30 minutes.

4. Preheat oven to 400 degrees. Brush top of loaf lightly with olive oil. Sprinkle with coarse salt and rosemary. Bake until top is light brown, 20- 25 minutes. Makes 1 (8 inch) loaf.