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1
In a medium-size bowl, mix the yeast, warm water, and sugar, and allow it to stand 10 minutes, until foamy.
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2
In a large bowl, mix 5 cups of the flour and 1 1/2 teaspoons of the salt, forming a well in the center.
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3
Pour the yeast mixture into the well, along with 2 tablespoons of the oil.
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4
Stir with a wooden spoon, gradually incorporating the ingredients to form a soft dough.
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5
Use floured hands to mix the dough when it becomes too stiff to work with a spoon.
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6
Dust a work surface with about 1/4 cup of the remaining flour, turn the dough out onto it, and knead 10 minutes, adding flour if the dough gets sticky.
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7
(Alternatively, this step can be accomplished with the dough hook of an electric mixer.)
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8
When the dough is smooth and elastic, shape it into a small ball and place it in a greased bowl, turning it once to bring the greased side up.
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9
Cover with a damp dish towel or plastic wrap, and allow it to rise until doubled in volume, about 30 minutes.
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10
Punch down the dough, cover, and allow it to rise as before.
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11
With your hands, spread and press the dough into a greased 11 x 15 jelly-roll pan, forcing up the edges to form a 1high wall.
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12
With your knuckles, press the surface of the dough all over, making a pattern of indentations.
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13
Cover and let rise 15 minutes, while the oven preheats to 450 F.
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14
In a bowl, blend the remaining olive oil and salt, the onion, rosemary, and pepper.
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15
Press down the dough with your knuckles, exactly as before.
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16
Spread the onion mixture over the dough, leaving the edges bare, and brush the edges with whatever oil remains in the mixing bowl.
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17
Bake for 3035 minutes.
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18
When golden, after approximately 20 minutes, cover with foil and continue baking 15 minutes longer.
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19
To serve, cut the focaccia into rectangles.
