2 ½ tsp dry yeast (or 1 package)
1 ½ cups lukewarm water
¼ cup vegetable oil, plus additional for brushing
4 cups all-purpose flour (plus a bit more for kneading)
1 ½ tsp salt
½ cup finely chopped onion (or rehydrate some dried onion to make ½ cup)
2+ tablespoons dried rosemary, crushed
2 tsp onion salt
Combine sugar, yeast and lukewarm water, stirring to dissolve yeast. Add oil. Stir in the flour, a cup at a time, then add 1 1/2 teaspoons of salt and the onion. Mix well, then knead on a lightly floured board until smooth.
Place dough in an oiled bowl and let rise until doubled (around 1 hour), covered with a clean linen towel. When doubled, punch down again.
Brush oil on rimmed (12x16) cookie/baking sheet. Flatten out dough on cookie sheet with fingers. Brush the dough with additional vegetable oil. Sprinkle with onion salt and the rosemary. Preslice with pizza cutter, if desired. Let dough rise again until just about doubled.
Bake in oven, preheated to 400 degrees F, for about 20 minutes or until golden. Serve hot.
Shelly’s notes:
Can be made in a mixer, if desired. Mix until smooth. Then move to bowl and let rise.
Crushing the rosemary with your fingers as you sprinkle it really brings out the flavor.
