Sweet Onion and Sage Cornmeal Flats

Ingredients

• 1 large sweet onion
• approximately 1/2 pound
• minced
• 8 tablespoons olive oil
• 1 package active dry yeast
• 3/4 cup warm water (105 to 115 degrees)
• Pinch sugar
• 2 cups all-purpose flour
• plus flour for kneading
• 1 cup yellow cornmeal
• plus cornmeal for dusting the baking sheet
• 1/2 teaspoon salt
• Butter for greasing
• 2 teaspoons coarse salt
• 3 large fresh sage leaves or 1 teaspoon crumbled dried sage

Instructions

1. Cook the onion in 2 tablespoons of olive oil until soft, about 10 minutes.
2. In a small bowl, mix together the yeast, water and sugar, and let stand about 5 minutes, until foamy.
3. In a large bowl, mix together the flour, cornmeal and salt.
4. Make a well in the center and pour in the yeast mixture, along with three tablespoons oil.
5. Combine until a dough forms.
6. Turn out the dough onto a floured surface and knead gently about 4 minutes, until smooth.
7. Place the dough in a greased bowl, cover with plastic wrap and let rise about 1 hour, until doubled in bulk.
8. Punch down the dough, knead to release bubbles and let rest, covered with a towel, for about 15 minutes.
9. Preheat the oven to 425 degrees.
10. Divide the dough into eight pieces of approximately equal size.
11. On a floured surface, roll out each piece to form a four-inch circle.
12. Brush each circle with oil and sprinkle with cooked onions, coarse salt and sage.
13. Dust a baking sheet, 10 inches by 15 inches, with cornmeal, and place the flats on the baking sheet 1 inch apart.
14. Bake 15 minutes, or until golden brown and crisp.
15. Serve warm or at room temperature.