Title: Onion focaccia
 Categories: Breads, Italian
      Yield: 1 Servings
 
      1 tb Dry yeast
      1 c  Warm water
      4 c  Wholewheat flour
      6 tb Olive oil
      1 ts Salt
      1 lb Bermuda onions, thinly
           -- sliced
           Freshly ground black pepper
           Cornmeal
 
  Stir yeast into warm water in a large mixing bowl. Let stand for 10
  minutes.  Stir in 2 c 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 tb 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"