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STOP AND SMELL THE ROSEMARY FOCACCIA

Source of Recipe

CRAZY PLATES by Janet & Greta Podleski


List of Ingredients





Recipe

Makes 12 servings

2 tbsp. dried rosemary
1 tbsp. honey
1 pkg. active dry yeast
1 tsp. salt
1 tbsp. + 2 tsp. olive oil
6 oz. potatoes, peeled, boiled, and mashed (1 cup total mashed)
2 1/2 cups all-purpose flour, plus extra for dusting work surface
3 tbsp. grated Parmesan cheese
1/2 cup minced red onions

Pour 1 cup boiling water over 1 tbsp. dried rosemary in a small bowl. Let cool to lukewarm, about 20 min. Strain water, discarding rosemary. Stir honey into water. Pour over yeast in a large bowl. Let stand for 5 to 10 minutes, until foamy. Stir salt and 1 tbsp. olive oil into yeast mixture. Add mashed potatoes and enough flour to make a kneadable dough.

Generously flour your hands and work surface. Turn dough out of bowl and knead until smooth and elastic, about 5 minutes. Spray a large bowl with non-stick spray and place dough inside. Cover tightly with plastic wrap and let rise in a warm place until double in bulk, about 45 to 60 minutes. Punch down dough and return to floured work surface. Knead for 1 more minute, adding more flour if dough is very sticky.

Place dough on a 17 x 11-inch baking sheet that has been sprayed with non-stick spray. Pat dough to edges of pan. Brush remaining 2 tsp. olive oil over surface of dough using a pastry brush. Sprinkle with Parmesan cheese, followed by onions and remaining 1 tbsp. rosemary. Cover loosely with plastic wrap and let rise for 30 minutes.

Meanwhile, preheat oven to 400 F. Bake for 16 to 18 minutes, until puffed up and golden. Remove from pan and let cool slightly on a wire rack. Cut into 12 pieces and serve.

Per serving: 141 calories, 2.8 g fat, 0.4 g saturated fat, 3.9 g protein, 25.2 g carbohydrates, 1.3 g fiber, 1.3 mg cholesterol, 255.8 mg sodium % calories from fat: 18