Rosemary Focaccia

To make dough: Stir together 2 1/2 cups flour, yeast, salt and rosemary in a large mixing bowl. Combine warm water, honey and oil in a small saucepan. Heat until warm to the touch (120 to 130 degrees F). With a wooden spoon, gradually stir the liquid into the flour mixture. Stir vigorously until well mixed. Gradually work in the remaining 1/4 cup flour to make a firm, soft, smooth dough.

Turn out onto a lightly floured surface and knead for 8 to 10 minutes, or until smooth and elastic, adding additional flour as needed to prevent it from sticking. (Alternatively, combine all the flour with the yeast, salt and rosemary in a food processor. With the motor running, add the heated liquid ingredients and process until the dough forms a ball. Process for 1 minute to knead.)

Place the dough in a lightly oiled bowl and turn to coat with oil. Cover with plastic wrap and let rise for 1 1/2 hours, or until doubled in bulk.

Preheat oven to 450 degrees F. Lightly spray a large baking sheet with nonstick cooking spray and dust lightly with cornmeal.

To make topping and bake focaccia: Heat oil over medium heat in a small nonstick skillet. Add onions and rosemary; saute until the onions are light golden, about 5 minutes. Add water and simmer until all the liquid has evaporated, about 2 minutes. Let cool.

Turn dough out onto a lightly floured surface and, with floured hands, form the dough into a rectangular shape. Transfer to the prepared baking sheet and press dough to cover the baking sheet. Brush egg white over the surface of the dough. Sprinkle the reserved onion mixture over the surface. Top with kosher salt and pepper. Bake for 13 to 15 minutes, or until golden brown. Transfer to a cutting board and cut into 8 or 16 pieces.