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For the focaccia loaves:
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In an electric mixer bowl, sprinkle yeast over the warm water; let stand until foamy, about five minutes.
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Add 1/4 cup olive oil.
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In a separate bowl, combine flour and salt.
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Using your paddle attachment, slowly add flour mixture to yeast mixture on a low speed until combined.
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Switch to the dough hook; knead on medium-high speed until dough is smooth and slightly tacky, about 2 to 3 minutes.
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Place in an oiled bowl; turn to coat.
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Cover with oiled plastic wrap; let rise until doubled in bulk, about 1 1/2 hours.
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Divide the dough in half; flatten into disks.
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Lightly flour the dough and punch it down.
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Turn it out onto a lightly floured surface and knead lightly until smooth.
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Roll out the dough into a rectangle about 12 by 10 inches.
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Brush off any excess flour and transfer to the oiled baking sheet.
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Brush the dough with the remaining olive oil, cover and let rise for 1 hour.
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While you dough is rising, prepare your toppings.
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Preheat oven to 425 degrees F
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Meanwhile, in a roasting pan, add the shallots and potatoes; drizzle with olive oil, season with garlic, rosemary, thyme, salt and pepper.
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Bake about 20 minutes, until potatoes and onions are tender and golden brown, stirring occasionally.
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Set aside and let cool until ready to use.
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Sprinkle the potato and shallot mixture onto the dough, spreading evenly.
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With your fingers, press the toppings into the dough, being careful not to puncture or tear the dough.
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Sprinkle with cheese.
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Bake for about 25 minutes, until the potatoes are golden brown and the bread is crisp on the bottom.
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Let cool in the pan to room temperature.
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Cut into finger slices, squares, or triangles.
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Serve as an appetizer, along a bowl of soup, or to complement a dinner.
