Combine 2 1/2 cups of flour, yeast, salt, sugar and onion powder. Mix well.
Form a well in the flour mix and add water and 2 Tbsp oil.
Stir with a wooden spoon until ingredients are combined and it becomes difficult to continue to stir with a spoon.
Turn dough mixture onto lightly floured surface.
Knead dough for 6 – 7 minutes adding more flour only as needed to prevent stickiness. The goal is to work the gluten and make a nice soft stretchy dough, not to try to use up all the flour.
Shape dough into a ball and coat evenly with 1/2 Tbsp of oil.
Cover loosely with a towel and let rest for at least 40 minutes.
Use 1/2 Tbsp of oil to generously coat a 9 x 13” (23 x 33 cm) jelly pan.
Roll and stretch out dough to cover the pan. Expel as much air as possible in the process.
Use your fingers to poke dimples into the dough right to the bottom of the pan.
Use a pastry brush to brush remaining 1 Tbsp oil on top of dimpled dough allowing some to pool in the dimples.
Sprinkle rosemary salt on top of dough.
Cover with clean towel and let rest 10 to 15 minutes as oven preheats to 400º F (200º C).
Bake for 15 to 20 minutes until lightly golden brown.
Remove from oven and allow to cool 5 minutes before removing from pan and cooling on wire rack.
Drizzle with more oil if desired.
* To boost the flavor of canola oil in this recipe, add a smashed clove of garlic and a tsp of dried rosemary to the oil and let infuse for 15-30 minutes before using. ** Instead of rosemary finishing salt use 1-2 sprigs rosemary, stripped and chopped and 1-2 tsp kosher or sea salt.