Focaccia & Rosemary Are Going Steady!

Total Time: 2 hrs 17 mins Preparation Time: 2 hrs Cook Time: 17 mins

Ingredients

• Servings: 12
• 1 cup boiling water
• 2 tablespoons dried rosemary, divided
• 1 tablespoon honey
• 1 package active dry yeast
• 1 teaspoon salt
• 5 teaspoons olive oil
• 1 cup of cooked mashed potatoes, cooled
• 2 1/2 cups flour, apprx
• 3 tablespoons parmesan cheese, grated
• 1/2 cup minced onion

Recipe

• 1 pour 1 cup of boiling water over 1 tbsp of rosemary and allow to cool to lukewarm- about 20 minutes.
• 2 strain the water into a cup, discard the rosemary.
• 3 add honey and stir.
• 4 put the yeast into a large bowl and pour the lukewarm honey/rosemary water in and let stand until foamy about 10 minutes.
• 5 stir salt and 1 tbsp of the olive oil into the yeast mixture.
• 6 add mashed potatoes and enough flour to make a kneadable dough.
• 7 flour your hands and the work surface and knead for 5-10 minutes until the dough is elastic and looks smooth (use your dough hook in your mixer but you don't get all that wonderful exercise!).
• 8 spray a bowl with veggie oil and rotate the dough in the bowl.
• 9 cover with plastic wrap, place in a warm place and allow to double in bulk (i usually put it in the oven with the light on) takes apprx 45- 60 minutes.
• 10 punch down and knead for at least an other minute.
• 11 spray a 17 x 11" baking sheet or somethong similar and place the dough on it and pat it into an 17 x 11" size, even it out so it is the same depth all over.
• 12 brush with the 2 tsp of olive oil, sprinkle with the parmesan, onions and the remaining 1 tbsp of rosemary.
• 13 cover loosely with plastic and allow to rise for about 30 minutes.
• 14 heat oven to 400f and bake the focaccia for apprx 17 minutes or until it is golden and puffed.
• 15 remove from oven cool slightly on wire rack.
• 16 cut into 12 pieces and serve.