Sweet Onion Focaccia

Dissolve yeast in 1/4 cup of warm water. If using a food processor, measure flour and salt into the processor bowl, add yeast mixture and 1/2 cup of the remaining 1 cup of warm water while machine is running. Add 1 tablespoon of olive oil. Then add enough of the remaining 1/2 cup of warm water to form a soft, but not sticky, dough. Let dough rest for a few minutes, then process for a few more seconds. Turn dough onto lightly floured surface. (If not using a food processor, place yeast mixture and 1/2 cup of remaining water in bowl. Add flour, salt and 1 tablespoon of oil and mix by hand, adding additional water as needed to make a soft dough.) 2. On floured surface, knead dough for 10 minutes. Let rest for 2 to 3 minutes, then knead another 5 minutes, or until dough is very smooth. Place in a lightly oiled bowl. Cover and let rise in a warm place until doubled in volume, about 1-1/2 hours. Punch dough down and roll to 1/4-inch thickness.

Preheat oven to 400 degrees F. Grease baking sheet.

Place rolled-out dough on prepared baking sheet. Press onion slices into dough. Add garlic and basil to remaining 5 tablespoons of olive oil, then drizzle this mixture over the onions, smoothing the oil over the onions and dough with your fingers or pastry brush. Let the dough rise uncovered, in a warm place, for 30 minutes.

Sprinkle with Parmesan. Bake in middle of oven for 25 minutes, or until golden. To Freeze: After baking, allow the focaccia to cool completely, then wrap tightly in heavy duty foil or freezer wrap. Focaccia will keep frozen at 0? F. for 6 to 8 months. To serve, thaw in wrapping at room temperature, unwrap, and bake in 350? F oven until heated through, about 10 minutes.