Sweet Onion Focaccia

Fun to make; heaven to eat. This recipe is one of our favorites from the Great TABASCO Recipes cookbook.		Dough: 1 envelope active dry yeast 3/4 cup warm water (110°F) 2 cups all-purpose flour 1 teaspoon salt Yellow cornmeal     Topping: 2 tablespoons olive oil 1 large red onion, sliced 1 large yellow onion, sliced 1 7-ounce jar roasted red peppers, drained and sliced 2 teaspoons fresh chopped rosemary or 3/4 teaspoon dried rosemary 1/2 teaspoon TABASCO brand Pepper Sauce 1/8 teaspoon salt

Sprinkle yeast over water in small bowl; stir to dissolve yeast. Let stand about 5 minutes. Stir in flour and salt to make soft dough. Turn dough onto lightly floured surface. Knead until smooth and elastic, about 5 minutes, adding more flour if necessary. Shape into ball. Place in greased bowl; turn to coat. Cover and let rise in warm place until doubled in bulk, about 1 hour.

While crust is rising, prepare onions. In 12-inch skillet, over medium-high heat, in hot oil, cook sliced red and yellow onions until tender, about 8 minutes, stirring occasionally.

Preheat oven to 425°F. Sprinkle large baking sheet or jelly-roll pan with cornmeal. Punch down dough. Roll or pat dough into 13 x 9-inch rectangle.

Spoon prepared onions over dough; top with roasted red pepper strips, rosemary, TABASCO^® Sauce and salt.

Bake on lowest rack 20 minutes or until crust is golden brown.

Makes 6 servings.

	Roll or pat dough in to a 13 x 9-inch (32 x 22-cm) rectangle.
	Spoon onions over dough.
	Top with roasted red pepper strips, rosemary, TABASCO® brand Pepper Sauce, and salt.