Recipe - Onion Focaccia

1 tablespoon Dry yeast
1 cup Warm water
4 cup Wholewheat flour
6 tablespoon Olive oil
1 teaspoon Salt
1 pound Bermuda onions, thinly
cut or sliced up
Freshly ground black pepper
Cornmeal

Stir yeast into warm water in a large mixing bowl. Let stand for 10
minutes. Stir in 2 cup flour & beat till mixture is sticky. Sprinkle some of
the remaining flour on a board & knead in the remaining flour until the
dough is smooth & elastic. Place in an oiled bowl, cover & let rise till
doubled.

Punch down, fold in 4 tablespoon olive oil & the salt. Knead again till smooth.
Roll into a circle 10 to 12 inches in diameter. Place on a well oiled 15
inch pizza pan dusted with cornmeal. Let rise till doubled.

Heat remaining olive oil in a frying pan & gently cook the onion for 8 to
10 minutes. Spread onions over risen dough & sprinkle with pepper. Bake at
425F for 30 minutes.

Paolo Gavin, "Italian Vegetarian Cooking"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini