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1
In a heavy duty mixer fitted with the paddle attachment, sprinkle the yeast and a pinch of the sugar over 1/2 cup of the water and stir to dissolve.
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2
Let stand at room temperature until foamy, about 10 minutes.
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3
Add the remaining water and sugar, 1/4 cup of the olive oil, table salt, and 1 cup of the flour.
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4
Beat on medium speed until cream, about 1 minute.
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5
Add 1 more cup of flour and beat on medium-low speed for 2 minutes.
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6
Stir in the onion.
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7
Switch to the dough hook.
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8
On low speed, beat in the remaining flour, 1/2 cup at a time, until a soft, shaggy dough forms that starts to pull away from the bowl sides.
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9
Knead on low speed, adding flour 1 tablespoon at a time if the dough sticks, until moist, soft, and slightly sticky, about 6 minutes.
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10
Cover loosely with plastic wrap and let rest for 20 minutes.
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11
Line a heavy rimmed baking sheet with parchment paper and brush the paper lightly with oil.
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12
Turn the dough out onto the prepared sheet.
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13
With oiled fingers, press and flatten the dough into an oval 1 inch thick.
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14
Cover loosely with oiled plastic wrap and let rise at room temperature until doubled in bulk, about 1 hour.
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15
It will be at least 2 inches thick.
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16
With your fingertips, make deep indentations 1 inch apart all over the surface of the dough, almost to the bottom of the pan.
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17
Drizzle with the remaining olive oil.
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18
Cover loosely with plastic and let rise at room temperature for 30 minutes.
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19
Place a baking stone on the bottom oven rack and preheat to 425F ( I didn't use a stone).
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20
Sprinkle the bread lightly with the coarse salt.
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21
Place the pan on the stone and bake until the bread is lightly browned, 20- 25 minutes.
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22
Check the bottom and bake for a few extra minutes if it is pale.
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23
Slide the bread onto a rack.
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24
Serve warm or at room temperature, cut into squares or wedges.
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25
Variations: Herb- Sprinkle 1 1/2 tablespoons finely chopped fresh rosemary, sage, basil, oregano, or summer savory over the dough before topping with oil and salt.
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26
Olive and Sundried tomato-Sprinkle 1/2 cup pitted black olives and 1/4 cup chopped oil-packed sun-dried tomatoes over the dough before topping with oil and salt.
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27
Cheese- Sprinkle 1 cup crumbled Gorgonzola or 1 cup grated Parmesan or Asiago over teh dough after drizzling with oil.
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28
Omit the salt.
