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1
In a large mixing bowl, whisk together the yeast, sugar, salt, and water until yeast is dissolved.
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2
Sift in the flour and onion powder.
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3
Add in the dried rosemary, crumbling it between your fingers to ensure pieces are fairly small.
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4
Stir together as much as you can with a wooden spoon.
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5
The dough will look sort of stringy.
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6
Knead in the bowl until the dough is fully incorporated (about 10-15 kneads will do the job).
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7
Coat the dough with oil, cover with a damp dishtowel, and let rise on a warm spot on your counter until at least doubled in size.
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8
(I usually let it rise until it mounds the dishtowel about an inch above the rim of the bowl, about 90 minutes.
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9
).
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10
Fill a shallow pan with water and place in the oven while preheating to 450 degrees.
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11
The water helps create a chewy, crunchy crust.
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12
Punch down the dough and shape into one large loaf, two baguette-style loaves, or 8-10 dinner rolls.
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13
Sprinkle a cookie sheet with cornmeal, then place the loaves on the cornmeal.
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14
Cut slashes, criss-crosses, etc.
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15
into the top of the loaves (about 1/2 inch deep).
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16
Sprinkle with a little extra flour, and bake for about 30-40 minutes.
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17
The loaves should be a deep golden brown with a very rustic look.
