Place the dough ingredients in your bread machine in the order recommended by your machine. In my case, I put in the water and onions first, then the flour, then made small indentations in the flour for the sugar, salt and yeast.
Process on the dough cycle.
Brush a baking sheet with olive oil and scoop out the dough onto the sheet.
Drizzle a little oil on your fingers and use them to press the dough out until it's about an inch thick. Cover with plastic wrap and let it rise for about 40 minutes (or until doubled in size.)
20 minutes before you are ready to bake, preheat the oven to 425. Place a rack in the lower part of your oven.
When ready, uncover the dough and use your fingers to dimple the dough. Drizzle with the olive oil and rosemary (if using.)
Bake for 20-25 minutes.
Remove from the oven and sprinkle with the sea salt.
The rosemary and sea salt are optional. Since this bread is so moist, it can get moldy a little quicker than usual. I usually freeze half of the bread and if I think we won't be eating even half of it within a couple of days, I store it in the fridge.