Ingredients

for the dough:

3/4 c warm water
1/2 tsp granulated sugar
1 1/2 tsp yeast I used active dry
2 Tbsp olive or canola oil
2 c all-purpose flour divided
1/2 tsp salt

for the topping:

3 TBS OLIVE OIL
1 TBS ROSEMARY LEAVES
1 SMALL ONION CHOPPED

Instructions

Place water and sugar in a large mixing bowl of a stand mixer. Stir until sugar dissolves.
Sprinkle yeast over the water and stir few times. Let sit until foamy ( about 5 minutes).
Turn the mixer on low speed and add 1 cup of flour and salt. Mix until combined.
Add oil and mix well.
Gradually add as much of the remaining cup of flour as you can ( it can be only 3/4 of it) and mix until the dough pulls away from the sides of the bowl.
In the meantime, preheat the oven to 220 degrees F and when it's ready turn it off. Keep the door closed.
Grease the skillet.
Place dough onto a floured surface (use the remaining flour from the second cup) and fold the dough few times until you feel it's smooth and not sticky anymore. Shape into a ball.
Roll out the dough into a size of your skillet.
Place in skillet. Stretch up the sides. Cover with a kitchen towel and place in the oven for 20 minutes.
Take the skillet out of the oven and preheat the oven to 400 degrees F. Make indentations in the dough with your fingers.
Mix olive oil, rosemary, and onion Brush the dough with mixture
Place skillet with dough in the preheated oven and bake 20 minutes, or until golden brown. Let cool until safe to the touch and slice. Serve.

BREADS