Rosemary Onion Focaccia

Saute onion in 2 tablespoons of the olive oil. Place the water, 1/3 cup olive oil, rosemary leaves, 2 teaspoons salt, flour, cornmeal and yeast in machine as directed by manufacturer. Set to dough cycle.

At end of final knead, add the onion to the machine. Restart and knead only until the onion is roughly mixed in. The dough will be wet.

Turn the dough out on a well-floured board and knead briefly by hand to form a ball. Oil a pizza pan or baking sheet. Place the dough on the prepared pan and pat into a 12-inch disk. Coat the top of the dough with the onion juices. Cover with plastic wrap and let it rise in the refrigerator overnight.

Next day, preheat the oven to 450 degrees. Poke holes in dough evenly 1-inch apart with wooden spoon handle. Drizzle on the oil and then sprinkle with coarse salt and pepper. Bake for 10 minutes, then reduce to oven to 350 degrees and bake for another 12 to 15 minutes, or until the focaccia is golden brown.

This recipe yields 1 flatbread.