1 1/2 cups water
4 cups bread flour
1 tbsp plus 1 tsp sugar
1/2 cup chopped yellow onion
2 tsp salt
1 tbsp SAF yeast
Let rise for 1 1/2 hour hour. Turn the dough on a large rimmed sheet that has been brushed with olive oil. With oiled fingers flatten the dough into a 1 inch thick oval. Let rise until doubled, about 40 mns.
20 mns before the end of the rise put a baking stone on the lowest rack of a cold oven and preheat to 425 F. If you don't have a baking stone preheat only to 400 F.
Using a sharp knife, slash the top of the dough with a big tic-tac-toe grid, no more than 1/2 an inch deep.
Drizzle with 1/4 cup olive oil (yes you read it right)
Sprinkle with 2 tbsp chopped up Rosemary fresh or dried (I much prefer it fresh)
Bake for 20 to 25 mns until browned.
When the bread is out of the oven sprinkle with coarse salt ( my favorite is Celtic sea salt).
Eat warm or cold but preferably on the same day. I particularly love it with a tomato salad.