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    You are in: Home / Recipes / Low-Fat Rosemary, Red Onion & Parmesan Focaccia Recipe
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    Low-Fat Rosemary, Red Onion & Parmesan Focaccia

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 18 mins

    2 hrs

    18 mins

    Noob'sKitchen's Note:

    From the Recipe Book "Crazy Plates", this flat bread is a lovely change from your standard crusty rolls or french bread - it pairs great with a spaghetti or other saucy pasta main. DH and I are also terribly guilty of smothering slices with butter and eating the bread as a snack the next day as it re-heats quite well. I've made this with leftover mash, garlic and cheese mash, parm and chive mash, skins on, skins off - it works with anything! I also tend to add quite a bit more parm.... Prep time includes rising.

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    1. 1
      Pour the boiling water over ONE tbsp dried rosemary in a small bowl, and let cool to lukewarm (about 20 minutes).
    2. 2
      Strain and reserve the water, discarding the rosemary.
    3. 3
      Stir honey into the water, pour over the yeast in a large bowl and let stand until foamy (5-10 mins).
    4. 4
      Stir salt and ONE tbsp of olive oil into the yeast mixture.
    5. 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. 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. 7
      Punch the dough down and knead 1 minute, adding a bit of flour if the dough is very sticky.
    8. 8
      Spray a 17x11 baking sheet with non-stick spray and pat dough to the edges of the pan (or close enough).
    9. 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. 10
      Cover loosely with plastic wrap and allow to rise 30 minute.
    11. 11
      Preheat oven to 400.
    12. 12
      Bake the focaccia 16-18 mins until puffy and golden.
    13. 13
      Cool slightly on cooling rack.
    14. 14
      Slice and serve warm.

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    Nutritional Facts for Low-Fat Rosemary, Red Onion & Parmesan Focaccia

    Serving Size: 1 (73 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 139.9
    Calories from Fat 23
    Total Fat 2.6 g
    Saturated Fat 0.5 g
    Cholesterol 1.1 mg
    Sodium 215.9 mg
    Total Carbohydrate 25.1 g
    Dietary Fiber 1.5 g
    Sugars 1.9 g
    Protein 3.8 g

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