Low-Fat Rosemary, Red Onion & Parmesan Focaccia

This recipe makes a delicious low-fat focaccia that is perfect for any meal.

It is easy to make and has a unique flavor thanks to the addition of rosemary, red onion, and parmesan cheese.

It is a great way to use up leftover mashed potatoes in a delicious way.

The dough needs time to rise, so this recipe requires some planning and patience.

It may be a bit dense due to the use of mashed potatoes in the recipe.

This recipe is low in fat and calories.
It is a good source of complex carbohydrates and fiber from the potatoes and flour used in the recipe.

	2 tablespoons dried rosemary ( divided )
	1 cup boiling water
	1 tablespoon honey
	1 package active dry yeast
	1 teaspoon salt
	1 tablespoon olive oil ( I use EVOO )
	2 teaspoons olive oil ( I use EVOO )
	6 ounces potatoes , peeled , boiled , mashed
	2 1/2 cups all-purpose flour ( plus extra for dusting work surface )
	3 tablespoons parmesan cheese , grated
	1/2 cup red onion , minced ( I use finely-roughly chopped , personal preference )
	nonstick cooking spray

1.	In a small bowl, mix 1 tablespoon of dried rosemary into the boiling water and let it steep for 5 minutes.
2.	In a large mixing bowl, combine honey and yeast and stir until the yeast dissolves.
3.	Add the steeped rosemary water to the mixing bowl and stir well.
4.	Add mashed potatoes, salt, 1 tablespoon of olive oil, and 2 cups of flour to the mixing bowl and stir until combined.
5.	Add the remaining flour gradually until the dough is no longer sticky and slightly firm.
6.	Knead the dough on a floured surface for 5 minutes.
7.	Place the dough in a greased bowl, cover, and let it rise in a warm place for 30-45 minutes.
8.	Preheat the oven to 400°F.
9.	Punch down the dough and knead it for 2 minutes.
10.	Spread the dough over a baking sheet that has been coated with non-stick cooking spray.
11.	Brush the remaining olive oil over the dough and sprinkle the grated parmesan, red onion, and remaining dried rosemary on top.
12.	Bake in the oven for 15-20 minutes or until golden brown on top.