Breads : Sweet Onion Focaccia

• 1 envelope active dry yeast
  
• 3/4 cup warm water (110°F)
  
• 2 cups all-purpose flour
  
• 1 teaspoon salt
  
• Yellow cornmeal
  

• 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 teaspoon Original TABASCO® brand Pepper Sauce
  
• 1/8 teaspoon salt
  

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

While dough is rising, prepare onions: Heat oil in a 12-inch skillet over medium-high heat; add onions and cook until tender, about 8 minutes, stirring occasionally.

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

Spoon prepared onions over dough; top with roasted red pepper strips and sprinkle evenly with rosemary, TABASCO^® Sauce, and salt. Bake on lowest rack in oven for 20 minutes or until crust is golden brown.

Makes 6 servings.