This makes nice bread - it's a sort of focaccia, I think, and best eaten hot, though I'm going to try the toast possibilities tomorrow. I may even try splitting it for toasted sandwiches. The onion and the rosemary make it tasty, and not having to give the dough a second rise cuts back quite a bit on time. I baked the bread in thirds because of the limitations of my oven. I got two 560 g pieces and one 615 g piece of dough from one batch. Thank you for sharing this recipe with us.