Cut this bread into bite-size squares for an appetizer, or into sandwich-size rectangles for a nice accompaniment to dinner (it's great with chili, soups, and stews). If you want to use frozen bread dough instead of making your own, look for the "wheat" variety and use a thawed 1-pound loaf for this recipe.
- Add dough ingredients to bread machine pan in the order recommended by manufacturer, making a well in center of flour at the end and pouring in the yeast. Set machine to DOUGH cycle (about 1 hour, 40 minutes) and press START.
- Meanwhile, make the onion topping: Heat a large nonstick frying pan over medium-high heat and add 1 1/2 tablespoons of olive oil and the onions. Cook the onions, stirring frequently, until golden brown (if you are using a yellow onion and not a sweet onion, stir in 2 teaspoons of sugar now). This will take about 5 minutes. Stir in salt and pepper to taste, and cayenne red pepper. Set aside to cool.
- When dough cycle is complete, line a jelly roll pan with nonstick foil and coat the foil generously with olive oil cooking spray. Using nicely floured hands and fingers, spread the dough over the oiled section of the pan until fairly thin. Spread the remaining 1 1/2 tablespoons of olive oil over the top of the dough, then spread onion mixture evenly over the top as well. Set aside to rise (about 30 minutes) while you preheat the oven to 450°F.
- Bake for 15-20 minutes or until the bread is nicely browned. Cut into bite-size squares or sandwich-size rectangles.