Onion Focaccia

• 1 (1/4 ounce) package dry yeast
• 12 teaspoon sugar
• 1 cup lukewarm water
• 3 12 cups all-purpose flour
• 12 tablespoon salt
• 6 tablespoons olive oil
• 1 large yellow onion, sliced thin
• 1 large red onion, sliced thin
• 1 large shallot, sliced thin
• 4 scallions, chopped fine
• 14 teaspoon crumbled dried sage
• 1 tablespoon grated parmesan cheese
• 1 teaspoon coarse salt

1. Proof yeast in sugar and water for 5 minutes, until foamy.
2. Add flour, salt and 3 tblsps olive oil and combine dough well.
3. Knead for 2 minutes, form into a ball, transfer to an oiled bowl and turn to coat.
4. Let rise, covered with plastic wrap in a warm place, for 1 1/2 hours, or until double in size.
5. Press dough into 15 1/2 X 10 1/2 inch oiled jelly-roll pan.
6. Cover loosely, put in a warm place and let rise 1 more hour.
7. Preheat oven to 400 degrees F.
8. Place rack in bottom third.
9. In a large bowl, stir together remaining 3 tblsps oil, onions, shallot, scallions, sage, pepper to taste and sprinkle evenly over dough.
10. Sprinkle with Parmesan and salt and bake in bottom third of oven for 35-45 minutes, or until golden-brown.

yeast, sugar, water, flour, salt, olive oil, yellow onion, red onion, shallot, scallions, sage, parmesan cheese, coarse salt

Taken from www.food.com/recipe/onion-focaccia-70336 (may not work)