Roquefort-And-Onion Focaccia

Yield:	8 Servings
Categories:	Breads

1	pk	Dry yeast
1/2	c	Warm water, 105 to 115 degrees
3	tb	Warm water
1/4	ts	Sugar
2	c	All-purpose flour
1/2	ts	Salt
		Vegetable cooking spray
1	ts	Vegetable oil
2	c	Thinly sliced onion, separated into rings
2	ts	Chopped fresh thyme or
1	ts	Dried whole thyme
1/8	ts	Salt
1/8	ts	Pepper
1/2	c	Lite ricotta cheese
3/4	c	Crumbled Roquefort cheese, (3 ounces)