Mighty Fine Focaccia

Ingredients

• 1 onion, 3/4 of it diced small, the rest chopped into rings or half-rings
• 1/4 cup plus 3 tablespoons olive oil, divided
• 1-1/2 teaspoons active dry yeast
• 1-1/2 cups warm water (110° to 115°), divided
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 3 to 4 cups all-purpose flour
• 2 tablespoons snipped fresh rosemary or 2 teaspoons dried rosemary, crushed, divided
• 1 Roma tomato, sliced into thin circles
• 1/2 cup shredded mozzarella cheese
• Cornmeal
• Coarse salt

Directions

In a large skillet, saute onions in 1/4 cup oil until tender; divide chopped onion from larger slices; cool. In a large bowl, dissolve yeast in 1/4 cup warm water. Add sugar; let stand for 5 minutes. Add 2 tablespoons oil, salt and remaining water. Add 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Add chopped (small bits) onions and half of the rosemary. Knead 1 minute longer. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about an hour.
Punch dough down. Turn onto a lightly floured surface; divide in half. Pat each piece flat. Let rest for 5 minutes. Grease two baking sheets and sprinkle with cornmeal. Stretch each portion of dough into a 10-in. circle on prepared pans. Cover and let rise until doubled, about 40 minutes.
Brush with remaining oil. Arrange sliced onion and tomato on top. Sprinkle with coarse salt, mozzarella, and remaining rosemary. Bake at 375° for 25-30 minutes or until golden brown. Remove from pans to wire racks. Serve warm. Yield: 2 loaves (8 wedges each).