Idaho® Potato and Red Onion Focaccia
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
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.