1 (1/4-ounce) package dry yeast
Dissolve yeast in 1/4 cup of the 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 the olive oil, then add enough of the remaining 1/2 cup of warm water to form a soft dough (but not sticky). Let dough rest for a few minutes, then process a couple of seconds and turn dough onto lightly floured board. (If not using processor, place yeast mixture and the 1/2 cup of 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.)
On a floured surface, knead dough for 10 minutes. Let rest for 2 or 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 double in bulk, about 1-1/2 hours. Punch the dough down and roll out to 1/4-inch thickness, shaping it to fit into a 12- by 16-inch pan. Press onion slices into the dough. Add the minced garlic and chopped 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 the Parmesan cheese. Bake in middle of a 400 degree oven for about 25 minutes, or until golden. Yields 6 servings.
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 degrees F. for 6 to 8 months. To serve, thaw in wrapping at room temperature, unwrap, and bake in 350 degree oven just until heated through, about 10 minutes.
©Oso Sweet Onions