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Potato, Parmesan, And Anchovy Focaccia

A home-style Potato, Parmesan, And Anchovy Focaccia made with Active Dry Yeast, Sugar, Lukewarm Water, All Purpose Flour, and Mashed Potatoes. Serves 1. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2 1/2 tsp
• 1/2 tsp
• 1 cup
• 4 cup
• 2 cup
• 2 tsp
• 6 tbsp
• 2
• 1 tbsp
• 1 tsp
• 1/4 tsp
• 1 1/2 lb
• 1/4 cup
• 1 tbsp

Method (preview)

1. 1

   Let the dough rise, covered with plastic wrap, in a warm place for 1 1/2 hours, or until it is double in bulk.

2. 2

   Let the dough return to room temperature before proceeding with the recipe.

3. 3

   In a small bowl stir together the garlic, the rosemary, the anchovy paste, and the remaining 4 tablespoons oil and let the mixture stand, covered.

4. 4

   Press the dough evenly into an oiled jelly-roll pan, 15 1/2 by 10 1/2 by 1 inches, and le t it rise, covered loosely, in a warm place for 1 hour, or until it is almost d ouble in bulk.

5. 5

   Cut the red potatoes into paper-thin slices with a mandoline or handheld slicer

6. 6

   , arrange the slices on the dough, overlapping them, and brush them with the oi l mixture, discarding the garlic.

7. 7

   Sprinkle the focaccia with the Parmesan, the coarse salt, and pepper to taste.

8. 8

   Bake the focaccia in the bottom third of a preheated 400�F. oven for 40 to 50 minutes, or until it is golden brown, let it cool in the pan on a rack, and serve it warm or at room temperature.