Sweet Onion and Sage Cornmeal Flats

• 1 large sweet onion, approximately 1/2 pound, minced
• 8 tablespoons olive oil
• 1 package active dry yeast
• 3/4 cup warm water (105 to 115 degrees)
• Pinch sugar
• 2 cups all-purpose flour, plus flour for kneading
• 1 cup yellow cornmeal, plus cornmeal for dusting the baking sheet
• 1/2 teaspoon salt
• Butter for greasing
• 2 teaspoons coarse salt
• 3 large fresh sage leaves or 1 teaspoon crumbled dried sage

1. Cook the onion in 2 tablespoons of olive oil until soft, about 10 minutes.
2. In a small bowl, mix together the yeast, water and sugar, and let stand about 5 minutes, until foamy.
3. In a large bowl, mix together the flour, cornmeal and salt.
4. Make a well in the center and pour in the yeast mixture, along with three tablespoons oil.
5. Combine until a dough forms.
6. Turn out the dough onto a floured surface and knead gently about 4 minutes, until smooth.
7. Place the dough in a greased bowl, cover with plastic wrap and let rise about 1 hour, until doubled in bulk.
8. Punch down the dough, knead to release bubbles and let rest, covered with a towel, for about 15 minutes.
9. Preheat the oven to 425 degrees.
10. Divide the dough into eight pieces of approximately equal size.
11. On a floured surface, roll out each piece to form a four-inch circle.
12. Brush each circle with oil and sprinkle with cooked onions, coarse salt and sage.
13. Dust a baking sheet, 10 inches by 15 inches, with cornmeal, and place the flats on the baking sheet 1 inch apart.
14. Bake 15 minutes, or until golden brown and crisp.
15. Serve warm or at room temperature.

sweet onion, olive oil, active dry yeast, warm water, sugar, flour, yellow cornmeal, salt, butter, coarse salt, sage

Taken from cooking.nytimes.com/recipes/11871 (may not work)