Low-fat Rosemary, Red Onion & Parmesan Focaccia

Total Time: 2 hrs 18 mins Preparation Time: 2 hrs Cook Time: 18 mins

Ingredients

• Servings: 12
• 2 tablespoons dried rosemary (divided)
• 1 cup boiling water
• 1 tablespoon honey
• 1 (2 1/4 teaspoon) package active dry yeast
• 1 teaspoon salt
• 1 tablespoon olive oil (i use evoo)
• 2 teaspoons olive oil (i use evoo)
• 6 ounces potatoes, peeled, boiled, mashed (1 cup mash, see notes above)
• 2 1/2 cups all-purpose flour (plus extra for dusting work surface)
• 3 tablespoons parmesan cheese, grated
• 1/2 cup red onion, minced (i use finely-roughly chopped, personal preference)
• nonstick cooking spray

Recipe

• 1 pour the boiling water over one tbsp dried rosemary in a small bowl, and let cool to lukewarm (about 20 minutes).
• 2 strain and reserve the water, discarding the rosemary.
• 3 stir honey into the water, pour over the yeast in a large bowl and let stand until foamy (5-10 mins).
• 4 stir salt and one tbsp of olive oil into the yeast mixture.
• 5 add the mashed potatoes and enough flour to make a useable dough, turning the mixture out onto a floured surface and kneading until smooth and elastic (about 5 mins).
• 6 spray a large bowl with non-stick spray and place the dough inside. cover tightly with plastic wrap and allow to rise in a warm place until double in size (about an hour).
• 7 punch the dough down and knead 1 minute, adding a bit of flour if the dough is very sticky.
• 8 spray a 17x11 baking sheet with non-stick spray and pat dough to the edges of the pan (or close enough).
• 9 brush with the remaining 2 tsp of olive oil, and sprinkle on parmesan cheese, red onions and the remaining 1 tbsp of rosemary.
• 10 cover loosely with plastic wrap and allow to rise 30 minute.
• 11 preheat oven to 400.
• 12 bake the focaccia 16-18 mins until puffy and golden.
• 13 cool slightly on cooling rack.
• 14 slice and serve warm.