Idaho® Potato and Red Onion Focaccia

Idaho® Potato and Red Onion Focaccia

Gale Gand

Chicago, IL

Yield: 32 servings*



  1. Combine warm mashed potatoes and milk together, whisking until smooth. Place in large mixer with dough hook.
  2. Add flour, yeast, garlic oil and salt and mix on low speed 6 minutes.
  3. Gather dough into a ball and brush top with some of the rosemary oil. Cover and let rise until dough is doubled in bulk.
  4. Turn dough out into an 18x24 inch ½ sheet pan. With lightly floured hands, press dough to fit pan evenly.
  5. Pierce dough all over with fork. Brush with approximately ¼ cup rosemary oil. Sprinkle with onion slices.
  6. Allow to rise in warm place until doubled.
  7. While dough is rising, preheat oven to 425°F. Bake Focaccia 20 minutes until lightly browned on top.
  8. Remove from oven, brush top with rosemary oil and sprinkle with salt.