1 T. dry active yeast
5 – 6 C. white unbleached flour
1 T. salt
1-1/2 C. chopped red onion
2 cups lukewarm water, 95-100°F.
2 T. rosemary
1 1/2 C. Asiago cheese, grated
Dissolve 1 tbsp. dry active yeast in 2 cups of lukewarm water. Stir. Let sit 5 – 15 minutes.
In a separate bowl mix 5 – 6 cups flour with 1 tbsp. salt, 2 T. rosemary, or other herb.
Mix flour mixture with yeast water. Knead for 5 minutes. Add 1-1/2 cups chopped red onions. Knead for 5 minutes. Cover with a towel, let rise in warm spot for 1 hour, or until double in size. Pound down.
Add grated Asiago Cheese. Knead until mixed. Cut into 2 loaves. Dough can be put into loaf pan or shaped into loaves, round or oblong. Place on parchment paper (non-waxed) on or in a pan.
Bake at 400°F. for 40 – 50 minutes.