FOCACCIA (ROMAN FLATBREAD) with Rosemary and Onions

Yield: 1 Half-Sheet Pan, 12 in. x 18 in.
Method:  Straight Dough
Fermentation:  1 to 2 Hours
Proofing:  15 minutes

Granulated sugar                       1 Tbsp.
Active dry yeast                        1 Tbsp.
Water                                       12 fl. oz
All-purpose flour                       1 lb. 2 oz
Kosher salt                                2 tsp.
Onion, chopped fine                  3 oz.
Olive oil                                    0.5 fl. oz.
Fresh rosemary, crushed           2 Tbsp.

Total dough weight:                   2 lb. 2 oz.

1.  Combine the sugar, yeast and water.  Stir to dissolve the yeast.  Stir in the flour, 4 oz at at time.

2.  Stir in 1 1/2 teaspoons of the salt and the onion.  Mix well, then knead on a lightly floured board or in the bowl of a mixer fitted with a dough hook until smooth.

3.  Place the dough in an oiled bowl, cover and ferment until doubled.  1 to 2 hours

4.  Punch down the dough, then flatten it onto an oiled sheet pan.  It should be no more than 1 inch thick.  Brush the top of the dough with the olive oil.  Let the dough proof until doubled.  Approx 15 minutes or longer.

5.  Sprinkle the crushed rosemary and remaining 1/2 tsp. of salt on top of the dough.  Bake at 400 degrees until lightly browned, approx 20 minutes.