Potato Shallot Focaccia - yeast

Method

• For the focaccia loaves:
• In an electric mixer bowl, sprinkle yeast over the warm water; let stand until foamy, about five minutes.
• Add 1/4 cup olive oil.
• In a separate bowl, combine flour and salt.
• Using your paddle attachment, slowly add flour mixture to yeast mixture on a low speed until combined.
• Switch to the dough hook; knead on medium-high speed until dough is smooth and slightly tacky, about 2 to 3 minutes.
• Place in an oiled bowl; turn to coat.
• Cover with oiled plastic wrap; let rise until doubled in bulk, about 1 1/2 hours.
• Divide the dough in half; flatten into disks.
• Lightly flour the dough and punch it down.
• Turn it out onto a lightly floured surface and knead lightly until smooth.
• Roll out the dough into a rectangle about 12 by 10 inches.
• Brush off any excess flour and transfer to the oiled baking sheet.
• Brush the dough with the remaining olive oil, cover and let rise for 1 hour.
• While you dough is rising, prepare your toppings.
• Preheat oven to 425 degrees F
• Meanwhile, in a roasting pan, add the shallots and potatoes; drizzle with olive oil, season with garlic, rosemary, thyme, salt and pepper.
• Bake about 20 minutes, until potatoes and onions are tender and golden brown, stirring occasionally.
• Set aside and let cool until ready to use.
• Sprinkle the potato and shallot mixture onto the dough, spreading evenly.
• With your fingers, press the toppings into the dough, being careful not to puncture or tear the dough.
• Sprinkle with cheese.
• Bake for about 25 minutes, until the potatoes are golden brown and the bread is crisp on the bottom.
• Let cool in the pan to room temperature.
• Cut into finger slices, squares, or triangles.
• Serve as an appetizer, along a bowl of soup, or to complement a dinner.