Roman Bread

Roman Bread
- 1 cake yeast
- 11/2 c lukewarm water
- 4c flour
- 1 tbsp sugar
- 1/2 c finely chopped onion
- 2 tsp salt
- Oil and Salt as needed
- Dried Rosemary (optional)

Add sugar and yeast to lukewarm water and stir to dissolve yeast. Add flour and salt and onion. Knead until smooth. Place dough in an oiled bowl let rise until double in size. Punch it down. Flatten out dough on oiled cookie sheet to about an inch thick. Oil top of dough. Let it rise untill doubled in size sprinkle with salt and rosemary (optional) bake at 400 degrees for 20 to 25 min.