Loaded Focaccia Bread - cooking recipe

Ingredients

Dough
1 1/2 teaspoons yeast
3 cups flour
1 1/2 teaspoons salt
1 tablespoon sugar
3 tablespoons instant mashed potatoes
5 ounces warm water
1 tablespoon butter
1/2 cup buttermilk (2 t vinegar in measuring cup then fill to top with milk)
Toppings needed for each
1 tablespoon olive oil
1/4 teaspoon kosher salt
1 large crushed garlic clove
1 tablespoon chopped fresh rosemary
2 thinly sliced roma tomatoes
8 red onion rings
6 basil leaves, ripped into large pieces
2/3 cup shredded mozzarella cheese
1/4 cup fresh grated parmesan cheese

Preparation

Dissolve yeast with sugar and water.
Mix in all other ingredients.
Let rise 20 minutes.
Divide dough in 1/2, and spread out to 1/4 inch thick circle on two greased cookie sheets.
On each spread first the olive oil then the garlic into the dough. Sprinkle with salt and fresh rosemary.
Layer remaining ingredients, in order evenly over bread.
Let rise 20 minutes and bake 400F Till cheese is melted and lightly browned around edges (approx 10-15).
Serve warm or cooled.