----- Now You're Cooking! v4.59 [Meal-Master Export Format]
       Title: Onion Focaccia
       Yield: 1 servings
    1.00 tb dry yeast
    1.00 c  warm water
    4.00 c  wholewheat flour
    6.00 tb olive oil
    1.00 ts salt
    1.00 lb bermuda onions, thinly -
       1    freshly ground black pepper
       1    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
   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”