Instructions: Dissolve yeast in 1/4 cup warm water in a small bowl. Add sugar, and let stand 5 minutes.

Position knife blade in food processor bowl; add flour and 1/2 teaspoon salt, and pulse 2 times or until blend-ed. With processor running, slowly add yeast mixture and remaining warm water through food chute; process until dough leaves sides of bowl and forms a ball. Process 30 additional seconds. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 45 minutes or until doubled in bulk.

Punch dough down, and pat into a 12-inch circle on a large baking sheet coated with cooking spray. Lightly coat dough with cooking spray. Cover dough with heavy-duty plastic wrap, and let rise in a warm place (85 degrees) free from drafts, 25 minutes or until puffy.

While dough rises, coat a large nonstick skillet with cooking spray; add oil, and place over medium-high heat until hot. Add onion; saute 8 minutes or until onion is deep golden. Stir in thyme, salt, and pepper. Remove from heat; set aside.

Using the handle of a wooden spoon or your fingertips, make indentations in top of dough. Gently spread ricotta cheese over dough, leaving a 1/2 inch border. Arrange onion mixture evenly over ricotta cheese, and sprinkle with crumbled Roquefort cheese. Bake at 375 degrees for 20 minutes or until crust sounds hollow when tapped.

Yield: 8 servings (serving size: 1 wedge).

Serving Ideas : Cut focaccia into wedges, and serve warm.

NOTES : If made ahead of time, wrap uncut bread in aluminum foil, and reheat at 350 degrees for 15 minutes.

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