Onion Foccacia

--CRUST--
    1/2 tb Yeast
      1 c  Lukewarm water
    1/2 ts Sugar
      1 ts Salt
      2 ts Rosemary, ground
      1 tb Olive oil
      1 tb Wheat germ
      3 c  Flour

--TOPPING--
      3 md Onions, diced
  1 1/2 tb Olive oil
           Salt & pepper
           Olive oil, for brushing

In a mixing bowl, combine the yeast, water, sugar, salt, oil & rosemary. Let stand until the yeast starts to froth. Mix in the wheat germ & 1 c flour. Beat well & let sit for 5 minutes. Knead in the remaining flour & knead until the dough is soft & pliable. Lightly oil a clean bowl & cover with a towel. Let rise until doubled in bulk. Meanwhile, heat oil in a large skillet & saute the onions, reduce heat to low & cook until the onions begin to caramelize. Remove from heat & set aside. Preheat oven to 350F. Roll out the dough to fit into a cookie sheet or on a pizza stone. Lightly sprinkle the cookie sheet with cornmeal & place the dough on the sheet. Stretch into the corners & build up the edges slightly. Let rest for 10 minutes. Brush the dough with olive oil & spread the onions over the top. Generously salt & grind fresh black pepper over the top. Bake for 25 minutes or until the crusts are done. Cut up & serve immediately or let cool. This is equally good cold & served at room temperature.


Yield: 1 Servings