2 3/4 cups All purpose flour
1 package Rapid rise yeast
2 1/2 teaspoons Dried oregano leaves crushed
1/2 teaspoon Salt
1 cup Very warm water(120-130)
1/4 cup Olive oil
2 tablespoons Olive oil
1 Egg
1 1/2 cups Thinly sliced onions
1 teaspoon Rosemary (optional)
1 teaspoon Coarse salt (optional)
In a large bowl combine 1-3/4 cups flour, un-dissolved yeast, oregano, and
salt. Stir in water and 2 tablespoons olive oil into dry ingredients. Stir in egg and enough flour to make a stiff batter. Cover let rest 10
minutes. Meanwhile in a large skillet add 1/4 cup olive oil and heat till
hot add onions cook 3 to 4 minutes until soft not browned. Set aside to cool slightly. With slightly oiled hands, spread batter into oiled 13 X 9
X 2 inch baking pan. Make small indentations in surface of batter with finger or end of wooden spoon. Spread reserved onion mixture evenly over
batter. Sprinkle with coarse salt and rosemary if desired. Cover loosely with plastic wrap let rise in warm place till doubled in size about
30 minutes bake at 400 for 25 minutes till done. serve warm or cold.
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