Recipe from Tyler Florence.
- 2 tsp (about 1 package) rapid-rising dry yeast
- 1 cup warm water
- 2 tbsp sugar
- 3 1/2 cups flour
- 1 tbsp course salt
- 1/4 cup olive oil
- Cornmeal, for dusting
- 1 large Yellow onion
- 2 tbsp fresh rosemary
In the bowl of an electric mixer fitted with a dough hook, combine the yeast, warm water and sugar. Stir gently to dissolve, then let stand for about 3 minutes until foam appears. Turn mixer on low and slowly add in the flour.
Dissolve salt in 2 tbsp of warm water, and add it to the mixture. Slowly pour in the olive oil. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough is smooth and elastic, about 10 minutes. (If needed, add extra flour.)
Turn the dough out onto a work surface and fold over itself a few times. Form the dough into a round and place in an oiled bowl, turning to coat the entire surface of the dough with oil (so it doesn’t form a skin). Cover the bowl with plastic wrap or a damp towel and let sit over a gas pilot light on the stovetop or another warm place for about 45 minutes, until the dough has doubled in size.
Coat a sheet pan with a little olive oil and corn meal. Once the dough is doubled and domed, turn it out onto the counter. Roll and stretch the dough out to a large oval or rectangle (or any shape you like) about 1/2-inch thick. Lay the flattened dough on the pan and cover with plastic wrap. Let rest for 15 minutes.
Preheat oven to 400 degrees F.
In the meantime, coat a small saute pan with olive oil, add the onion, and cook over low heat for 15-20 minutes until the onions caramelize. Roughly chop some fresh rosemary. Uncover the dough and dimple with your fingertips. Brush the surface with more olive oil and then add caramelized onions and rosemary. Bake on the bottom rack for 15 to 20 minutes until the edges start to brown.
Remove and let cool before cutting and serving.