1 lb. prepared bread dough
1/2 c. fresh grated Parmesan cheese
5 tbsp. olive oil
1 med. onion, peeled, sliced paper thin
1 1/2 tsp. rosemary
1/2 tsp. salt

Using 1 teaspoon of oil, lightly coat a 12 x 16 inch baking sheet. Place dough on sheet and pat it out into rectangle that measures 10 x 14 inches. Using your fingertips, make indentations all over the surface of the dough, pressing your fingertips about halfway into the dough.

Brush the dough with olive oil. Sprinkle with cheese. Separate the onion slices into rings and scatter them all over the dough. Slightly press on the onion. Cover with plastic wrap and let rise in warm place until doubled in bulk, about 45 minutes. Preheat oven to 400 degrees.

Drizzle remaining olive oil all over the onions and sprinkle with rosemary and salt.

Bake in lower third of oven for 20 minutes then transfer to upper third and bake until onion rings and bread are deep golden brown about 10 to 15 minutes. Serve hot.