Focaccia Recipe - Los Angeles Times

Ingredients

• 1 pint water
• 1 tablespoon sugar
• ½ of a (1/4-ounce) package active-dry yeast
• ¾ pound (a generous 2 ¾ cups) all-purpose flour
• 2/3 cup tightly packed basil, leaves only
• 2/3 cup freshly grated Parmesan cheese
• 1 cup olive oil
• 1 (1/4-ounce) package (2 ½ teaspoons) envelope active-dry yeast
• 2 cups warm water
• Prepared biga
• 4 cups (17 ounces) all-purpose flour, divided, more as needed
• 4 cups (18 ounces) bread flour, divided, more as needed
• 2 1/2 tablespoons olive oil, plus more for oiling the pans
• 2 tablespoons kosher salt
• Cornmeal, for dusting the pans
• ½ red onion, cut into thin, half-moon slices
• About 1 cup grated Parmesan cheese