| 1 |
Crumble the yeast into the warm water, leave for 3 to 4 minutes, then stir to completely dissolve the yeast. |
| 2 |
Mix the flour and salt together and make a well in the center. Add 1/4 cup of the olive oil and the yeast liquid, and mix together into a manageable dough. |
| 3 |
Turn out onto a lightly floured surface and knead until smooth and elastic. Return the dough to the bowl, cover, and leave in a warm place until doubled in bulk-about 1 hour. |
| 4 |
Slice the onions very thinly and place in cold water. Leave to soak for at least 30 minutes. |
| 5 |
Punch the dough down and roll it out to fit an oiled baking pan about 16x10 inches. Lift the dough into the pan, pressing it well into the corners. Cover and leave in a warm place to rise for 20 to 30 minutes. Drain the onion slices and dry thoroughly. |
| 6 |
Brush the dough with the remaining oil then top with the onion slices. Strip the rosemary leaves from the stalk and chop finely. Scatter them over the onions with some coarse sea salt. |
| 7 |
Bake in a preheated 425 F oven for 20 to 30 minutes, until the onions are soft and the bread is a pale golden brown. Cool on a wire rack. |
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