Ingredients
1 package (1/4 ounce) active dry yeast1 cup warm water (120° to 130°)1 large egg, lightly beaten, room temperature2 tablespoons olive oil2-1/2 teaspoons dried oregano1/2 teaspoon salt2-1/2 cups all-purpose flourTOPPING:1-1/2 cups thinly sliced onion1/4 cup olive oil1 teaspoon dried rosemary, crushed1 teaspoon coarse salt, optional
Preparation
In a large bowl, dissolve yeast in warm water. Add the egg, oil oregano, salt and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Cover and let rest 10 minutes. Pat into a greased 13x9-in. baking pan; set aside.
In a large skillet, saute onion in oil until tender. Spoon evenly over dough. Sprinkle with rosemary and salt if desired. Cover and let rise in warm place until doubled, about 30 minutes.
Bake at 400° until lightly browned, 25-30 minutes. Cut into small squares. Serve warm or at room temperature.
