Preparation

1. In a 2 cup liquid measure stir yeast and sugar into warm water. Let stand until foamy, about 3 - 5 minutes.
2. Process until dough cleans the side of the work bowl and forms a ball, about 40 seconds. Continue processing until dough is uniformly moist and elastic, about 40 more seconds.
3. Transfer dough to a lightly floured large food storage bag; squeeze out the air and seal tightly. Let rise in a warm place until doubled in size, about 45 minutes to 1 hour.
4. Insert the 2 mm slicing disc. Place onion cut side down on the disc and slice using firm pressure. Separate slices into rings and reserve.
5. Insert the metal blade and process garlic until finely chopped, about 10 seconds. Scrape bowl. Add poppy seeds, red pepper flakes, salt and pepper; process until combined, about 5 seconds.
6. Preheat oven to 450°F. Coat two baking sheets with vegetable oil cooking spray and sprinkle with cornmeal.
7. Punch dough down * and with lightly floured hands, stretch dough gently into a free-form rectangle about 10 x 14."
8. With a rolling pin, roll into a rectangle about 12 x 24" and about ¼" thick. Cut rectangle in half; place each on a prepared baking sheet and prick with a fork. Brush with oil mixture and top with onion rings.
9. Bake until golden and crisp, about 10 - 15 minutes.
10. Allow to cool slightly. Use a sharp knife or pizza cutter to slice bread into elongated triangular pieces (or any shape you prefer).