Pletzl (there are other spellings) is a wonderful breakfast or dinner bread. This recipe was given to us years ago by a very accomplished baker. It tastes great either warm or at room temperature.
1 package yeast
In a large bowl, dissolve the yeast in 1 c. warm water. Let rest for 5-10 minutes.
Add the olive oil, salt, sugar and 2 c. flour. The dough should be "strong" and not sticky. Add additional flour as needed. Knead lightly, then cover with a damp towel and let rise in a warm place for 30-40 minutes.
Punch the dough down and shape into one or more flat rounds on a lightly greased cookie sheet. Alternatively, form the dough into an 8 x 8 inch lightly greased baking pan.
Sprinkle the onions evenly over the dough, and press in lightly with your fingers. Brush with the melted butter. Sprinkle the seeds evenly over the buttered dough.
Bake at 450 degrees for about 15 minutes.