Grandpa Doug's Roman Bread

ROMAN BREAD

1 1/2 C warm water 

3 T sugar

Stir together and add 1 pkg of yeast, let foam 5 minutes

4+ C flour

1/2 C Chopped onion

2 tsp salt

Stir 2 C flour into yeast mixture then add more flour, onion and salt. Knead by hand until smooth about 20 minutes. Let rise in covered oiled bowl until doubled, about 1 hour. Punch down and make round on floured surface. Brush with olive oil and sprinkle with coarse salt and fresh rosemary. Use pizza peel to transfer to baking stone.

Bake 400 F 20-25 minutes