Onion and Rosemary Focaccia

I have a small rosemary plant that dried up
after taking it in for the winter months.
So I've been using the dried rosemary
in all kinds of good ways,this is a good one.

Ingredients:
Olive Oil Dough
1/4 medium white or yellow onion, thinly sliced
2 tablespoons extra virgin olive oil, plus 1 teaspoon for drizzling
3/4 teaspoon dried rosemary leaves,
or 1 & 1/2 teaspoons fresh rosemary
coarse salt and freshly ground pepper.

Directions:
Twenty minutes before baking, preheat oven to 425 degrees F.
Place an empty broiler tray on any shelf
that won’t interfere with the focaccia.
Grease a cookie sheet with olive oil
or line with parchment paper.
Dust the surface of the refrigerated dough with flour.
Cut off a 1-pound piece, about the size of a grapefruit.
Dust with more flour and quickly shape into a ball
stretching the surface of the dough around
to the bottom on all four sides, rotating the ball
a quarter-turn as you go.
Flatten dough into a 1/2- to 3/4-inch-thick round,
using your hands or a rolling pin and a minimal amount of flour.
Place on prepared cookie sheet.
Saute onion slices in 2 tablespoons of olive oil
until softened but not browned.
Sparingly place the onions over the surface of the dough,
leaving a 1-inch border at the edges.
Allow most of the dough’s surface to show through the onions
to allow the focaccia to brown well.
Sprinkle dough with rosemary, salt, and pepper.
Lightly drizzle the remaining
1 teaspoon of olive oil over the focaccia,
not covering the whole surface.
Allow focaccia to rest and rise for 20 minutes.

After focaccia has rested, place the cookie sheet
on a rack near the center of the oven.
Pour 1 cup of hot water into the broiler tray
and quickly close the oven door.
Bake for about 25 minutes, or until crust is medium brown.
Be careful not to burn the onions. Cut into wedges and serve warm.