A nice study in contrasts that is rustic and satisfying. A hefty coating of minced garlic, onions, poppy seeds, and coarse salt, makes this a centerpiece for a brunch. A slow, cool rise is recommended. I mix this dough by hand until it has to be kneaded. Then it goes into my bread machine, or my Kitchenaid with a dough hook.
Dehydrated onions are fine, but fresh minced are preferable.
In a large bowl, whisk together the water, yeast and sugar. Add most of flour to make a stiff dough. Knead for 12 to 15 minutes. Round dough into a ball and place in a greased bowl. Meanwhile, make the topping.