Low-Fat Rosemary, Red Onion & Parmesan Focaccia

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 18mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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