Low-Fat Rosemary, Red Onion & Parmesan Focaccia - cooking recipe

Ingredients

2 tablespoons dried rosemary (divided)
1 cup boiling water
1 tablespoon honey
1 (2 1/4 teaspoon) 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 (1 cup mash, see notes above)
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

Preparation

Pour the boiling water over ONE tbsp dried rosemary in a small bowl, and let cool to lukewarm (about 20 minutes).
Strain and reserve the water, discarding the rosemary.
Stir honey into the water, pour over the yeast in a large bowl and let stand until foamy (5-10 mins).
Stir salt and ONE tbsp of olive oil into the yeast mixture.
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).
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).
Punch the dough down and knead 1 minute, adding a bit of flour if the dough is very sticky.
Spray a 17x11 baking sheet with non-stick spray and pat dough to the edges of the pan (or close enough).
Brush with the remaining 2 tsp of olive oil, and sprinkle on parmesan cheese, red onions and the remaining 1 tbsp of rosemary.
Cover loosely with plastic wrap and allow to rise 30 minute.
Preheat oven to 400.
Bake the focaccia 16-18 mins until puffy and golden.
Cool slightly on cooling rack.
Slice and serve warm.