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. ---------------------------------------------------------------------------
Nutrition
Ingredients
