1 - Combine the sugar, yeast, and water.
2 - Stir to dissolve the yeast.
3 - Stir in flour.
4 - Stir in 1 1/2 tsp of salt and minced onions.
5 - Mix well, and then knead on a lightly floured board or in the bowl until smooth.
6 - Place the dough in an oiled bowl, cover, and ferment until doubled.
7 - Punch down the dough and then flatten it onto an oiled baking sheet.
8 - It should be no more than 1 inch thick.
9 - Brush the top of the dough with olive oil.
10 - Let the dough proof until doubled, for about 15 minutes
11 - Sprinkle rosemary sprigs and remaining half a teaspoon of salt on top of the dough.
12 - Bake at 400 degrees Fahrenheit until lightly browned for 20 minutes.
Check out the full recipe with wine pairings at https://winosity.com/herbaceous-rosemary-focaccia-bread/
Stir in minced garlic cloves, snipped fresh rosemary, oregano and pepper. This tasty and traditional Italian bread is wonderful with a big bowl of steaming soup~ Perfect for the Arctic type weather we are having here in Northern WI