Step 1

In a large bowl, combine the flour, teaspoons of salt, olive oil, yeast and half the water.

Step 2

Continue to add as much water to create a shaggy dough.

Step 3

Mix thoroughly with a wooden spoon and then your hands.

Step 4

Transfer to a floured work surface and knead by hand for a few minutes or until smooth.

Step 5

Place in a well oiled bowl, cover with plastic wrap, and let rise until doubled, about 1 hour.

Step 6

In a heavy frying pan, heat the live oil and add the diced guanciale.

Step 7

Cook over medium heat until the guanciale begins to brown.

Step 8

Scoop the guanciale from the pan and set aside in a bowl, leaving the oil in the pan.

Step 9

Add the sliced onions to the pan and stir well to coat with the oil.

Step 10

Cook over medium low heat 10 to 15 minutes, or until the onions are very soft and just beginning to brown, then set aside.

Step 11

Preheat oven to 425 degrees F.

Step 12

Punch down dough and place on a 13 X 9 inch oiled baking sheet, forming into an oval or rectangle.

Step 13

Dimple the top surface with your finger tips, and then evenly spread the onions across the top.

Step 14

Sprinkle with the guanciale pieces, and then sprinkle with coarse salt and rosemary.

Step 15

Let rise for about 20 minutes, then bake about 20 to 25 minutes or until golden brown.

Step 16

Serve warm or at room temperature.