Golden Onion Focaccia

Ingredients:

1 package quick-rise yeast
1 tsp. salt
2 cups all-purpose flour
4 tbsp. olive oil
1 cup whole-wheat flour
1 tbsp. yellow cornmeal
1 medium red onion, thinly sliced
2 tbsp. freshly grated Parmesan cheese
1 tbsp. fresh rosemary
1/4 tsp. cracked black pepper
coarse salt (optional)

Procedure:

In large bowl, combine yeast, 1 tsp salt, and 1 cup of all-purpose flour In 1 quart saucepan, heat 2 tbsp oil and 1 cup water over medium heat until very warm (120 - 130 F) With mixer at low speed, gradually beat liquid into flour mixture just until blended. Increase speed to medium, beat 2 minutes. Add 1/2 cup all purpose flour, beat 2 minutes. With wooden spoon, stir in whole wheat flour to make a soft dough. Knead dough in bowl 8 minutes, working in about 1/2 cup more all purpose flour. Cover loosely with plastic wrap, let rest 15 minutes. Grease 13″ by 9″ metal baking pan, sprinkle with cornmeal. Pat dough into pan, pushing into corners. Cover loosely with plastic wrap, let rise in warm place (80 - 85 F) 30 minutes, or until doubled. In 10 inch skillet, heat 1 tbsp oil over medium heat. Add onion, cook until tender. Preheat oven to 400 F. With finger, make deep indentations 1 inch apart over entire surface of dough, almost to bottom of pan. Drizzle with remaining 1 tbsp oil. Spoon onion evenly over dough in pan. Sprinkle with remaining ingredients. Bake focaccia 20 - 25 minutes, until golden brown. Cool 10 minutes in pan on wire rack. Serve warm. Or, remove from pan and cool completely to serve later.