Idaho® Potato and Red Onion Focaccia
Source:
Gale Gand
Chicago, IL
Yield:
32 servings*
Ingredients:
2-1/4 cups mashed Idaho® potatoes
1-1/4 cups milk
4 cups all-purpose flour
1-1/2 ounces active dry yeast
¼ cup garlic oil
4 teaspoons salt
½ red onion, thinly sliced
1/3-1/2 cup rosemary olive oil
Directions:
Combine warm mashed potatoes and milk together, whisking until smooth. Place in large mixer with dough hook.
Add flour, yeast, garlic oil and salt and mix on low speed 6 minutes.
Gather dough into a ball and brush top with some of the rosemary oil. Cover and let rise until dough is doubled in bulk.
Turn dough out into an 18x24 inch ½ sheet pan. With lightly floured hands, press dough to fit pan evenly.
Pierce dough all over with fork. Brush with approximately ¼ cup rosemary oil. Sprinkle with onion slices.
Allow to rise in warm place until doubled.
While dough is rising, preheat oven to 425°F. Bake Focaccia 20 minutes until lightly browned on top.
Remove from oven, brush top with rosemary oil and sprinkle with salt.