|Active dry yeast||1 Tablespoon (1 Envelope)|
|Warm water||1 Cup (16 tbs)|
|Olive oil||2 1⁄2 Tablespoon|
|All purpose flour||3 Cup (48 tbs), sifted|
|Non-stick cooking spray||1|
|Dried rosemary||1 Teaspoon, crumbled|
|Red onion||1 Small, sliced thin|
Combine the yeast and water in a large bowl.
Let stand about 5 minutes, then stir until the yeast dissolves.
Add 2 tablespoons of the olive oil, the flour, and salt, and beat well with a spoon.
Turn the dough out onto a lightly floured surface and knead until it is smooth and elastic about 10 minutes.
Lightly coat a large bowl with the cooking spray, shape the dough into a ball, place in the bowl, and turn so that the dough is coated on all sides.
Cover with a clean dish towel and let the dough rise in a warm, draft free place until doubled in bulk about 2 hours.
Grease a 15"x 10"x 1" jelly roll pan with the remaining olive oil.
With your fist, punch down the dough; place it on the pan and pat it out to the edges.
Cover with the dish towel and let the dough rise another 30 minutes.
Toward the end of the rising period, preheat the oven to 400°F.
Sprinkle the dough with the rosemary.
Separate the onion slices into rings and scatter the rings evenly over the dough.
Bake for 15 to 20 minutes or until crisp and browned.
Cool and cut into 3 inch squares.