Audrey's superbomb focaccia bread

Well, this is a spin on an old recipe.

makes about 16 large servings

4.5 - 5 cups flour
1 large onion Chopped
1 tbs olive oil
1 tsp dried and crumbled rosemary
1/2 tsp garlic powder
pinch dried basil
1 package active dry yeast
2 cups warm water (120 - 130 degrees F)
cornmeal
more olive oil
more dried rosemary
garlic salt


DIRECTIONS!!!

In large bowl mix 2 cups flour with onion and 1 tbs olive oil. Then add 1 tsp rosemary, salt and yeast. Add warm water, and beat with electric mixer on low for two minutes, then on medium speed for another minute or so.

Stir in remaining flour with wooden spoon one cup at a time, until dough is easy to handle (you may not need the whole five cups, but I find at high elevation it helps to use all five.)

turn dough out onto a lightly floured surface and Knead for 10 minutes, until smooth and elastic.

coat a large bowl with spray cooking oil and place dough in it, turn the dough so that the exterior of dough has a light coating of oil. Cover and let rise 1.5 hours or until double.

Spray a cookie sheet with cooking spray, and sprinkle lightly with corn meal. Punch down dough and then press into pan, cover and let rise for about 30 minutes, or until double.

Heat oven to 400 degrees F. press dough into the edges of the pan, brush lightly with oil and sprinkle top with rosemary and garlic salt. Bake 30 -35 minutes

Hooray for bread!