Parmesan Garlic Focaccia Bread

INGREDIENTS
1 cup cooked grated russet potato (1 large or 2 medium)
2 tsp quick rise yeast
5 tablespoons extra virgin olive oil (for the dough, more for greasing the pan and adding to the top of the dough)
1 tablespoon kosher salt
3-1/4 cups Unbleached all-purpose flour
2/3 cup grated Parmesan Cheese

DIRECTIONS

1. Start off by boiling the potatoes in water for about 10-15 minutes until tender. Once they’re cool enough to handle, grate them over the large holes in a box greater–you need 1 cup of lightly packed potato. Set aside.
2. Combine flour, yeast, 3 tablespoons of the olive oil, and salt.
3. Add grated potato, water and mix on low speed until the dough forms a ball. Increase the speed to medium and knead the dough for about 10 minutes, until it is smooth and slightly tacky. The dough should stick to the bottom of the bowl but not the sides while mixing.
4. Wrap the bowl in plastic wrap and let the dough rise for 1 to 1 3/4 hour or until doubled in size.
5. Once the dough is risen, press and spread the out on a well-oiled baking sheet. Cover with plastic wrap and let dough rise for an hour until it has nearly doubled in size - 45 minutes to an hour.
6. Preheat the oven to 425 degrees and set the rack in the lower-middle position. Press the dough down in random places with your fingertips to dimple it, then drizzle with the remaining olive oil and sprinkle with the garlic salt and Parmesan cheese.
   
7. Bake until the bottom is golden and crisp (the top should be nicely golden, too), about 20-25 minutes. Remove, cool, then slice into squares - Servings 15

Nutritional Information per serving are as follows: 149 calories; 6g fat; 2g saturated fat; 20g carbohydrates; 1g fiber; 1g sugar; 4g protein

*Values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.