-
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.
