-
1
Preheat over to 400 degrees.
-
2
Cook onion in a saute pan with a small amount of oil over medium heat until onions are cooked thoroughly but not brown.
-
3
Transfer to a colander and cool, ensuring all liquid has dripped out.
-
4
Combine yeast, water and sugar in the bowl of the mixer and allow to sit for 5 minutes or until foaming begins.
-
5
Add all other ingredients (except the onions) along with 2 cups of the bread flour and begin to mix with the dough hook on a medium-low speed, adding more flour as needed until dough forms, is slightly sticky but pulls cleanly from the sides of the bowl.
-
6
Mix dough for 12 minutes from start to finish.
-
7
Place dough in a large mixing bowl that has been coated with oil and turn dough over so the dough itself has been completely coated with oil.
-
8
Cover with plastic and store in a warm room temperature place for 1-2 hours or until dough has doubled in size.
-
9
Remove dough from the mixing bowl, place onto a clean work surface and gently roll or press out to a large rectangle approximately 9x14 inches in size.
-
10
Transfer to an oiled and semolina dusted baking tray and top with the onions, leaving a one-inch border.
-
11
Bake for 20-30 minutes or until top and bottom are evenly brown.
-
12
Remove from oven, transfer to a cooling rack and allow to cool to room temperature before cutting.
-
13
Serve and Enjoy.
