Focaccia is Italian flatbread. The rounds are crusty on the bottom, dimpled on the top and lightly sprinkled with olive oil, herbs and carmelized onions.

1	C	lukewarm water
1	tsp	granulated sugar
1	pkg	active dry yeast
2-1/2	C	all-purpose flour
2	tbsp	olive oil
1	tsp	salt
1/2	tsp	each dried sage, rosemary and marjoram
2	tbsp	cornmeal

Topping 3 tbsp olive oil 1 onion, thinly sliced 1/2 tsp dried rosemary

In small bowl, combine water and sugar; sprinkle yeast over top. Let stand for 10 minutes or until frothy. In large bowl and using electric mixer, combine yeast mixture with 1 cup of the flour; beat for 2 minutes or until smooth. Cover lightly with plastic wrap; let stand for 30 minutes or until doubled, spongy and bubbly.

Stir in oil, salt, sage, rosemary, marjoram and 1 cup of the flour. Turn out onto lightly floured surface; Knead for 5 minutes, adding enough of the remaining flour to make smooth soft dough. Place in greased bowl, turning to grease all over. Cover with plastic wrap. Let stand in warm spot for 1 hour or until doubled in bulk.

Gently punch down dough; turn out onto lightly floured surface. Divide into half; cover with tea towl and let rest for 5 minutes.

Roll out each half into rough 8-inch circle 1/2 inch thick, or roll each half into 3 smaller circles. Sprinkle cornmeal over baking sheet; place rounds on top. Cover with clean tea towl; let rise for about 30 minutes or until doubled in height.

Topping: Meanwhile, in small skillet, heat oil over medium-low heat; cook onion and rosemary for 7 to 10 minutes or until onions are softened and golden. Let cool.

Press fingers into dough almost to bottom to give dimpled effect. Top with onion mixture. Bake in 400F oven for about 20 minutes or until golden and hollow sounding when tapped on bottom.