Potato Shallot Focaccia

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 425ºF

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.