Low-Fat Rosemary, Red Onion & Parmesan Focaccia

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“From the Recipe Book "Crazy Plates", this flat bread is a lovely change from your standard crusty rolls or french bread - it pairs great with a spaghetti or other saucy pasta main. DH and I are also terribly guilty of smothering slices with butter and eating the bread as a snack the next day as it re-heats quite well. I've made this with leftover mash, garlic and cheese mash, parm and chive mash, skins on, skins off - it works with anything! I also tend to add quite a bit more parm.... Prep time includes rising.”
2hrs 18mins

Ingredients Nutrition


  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.

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