Low-Fat Rosemary, Red Onion & Parmesan Focaccia

• dried rosemary (divided)↗2 tablespoons
• boiling water1 cup
• honey↗1 tablespoon
• active dry yeast↗1 teaspoon

  (2 1/4 teaspoon)

• salt↗1 teaspoon
• olive oil (I use EVOO)↗1 tablespoon
• olive oil (I use EVOO)↗2 teaspoons
• potatoes, peeled, boiled, mashed (1 cup mash, see notes above)↗6 ounces
• all-purpose flour (plus extra for dusting work surface)↗2 1⁄2 cups
• parmesan cheese, grated↗3 tablespoons
• red onion, minced (I use finely-roughly chopped, personal preference)↗1⁄2 cup
• nonstick cooking spray

Step-by-step instructions

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.