Potato, Parmesan, And Anchovy Focaccia

* Exported from MasterCook *

Potato, Parmesan, And Anchovy Focaccia

Recipe By : Gourmet magazine December 1991
Serving Size : 1 Preparation Time :0:00
Categories : Breads & Bread Machine Gourmet Magazine & Web
Potatoes To Post

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 teaspoons active dry yeast
1/2 teaspoon sugar
1 cup lukewarm water
4 cups all-purpose flour -- up to 4 1/2
2 cups mashed potatoes
2 teaspoons table salt
6 tablespoons olive oil
2 garlic cloves -- sliced thin
1 tablespoon fresh rosemary leaves -- chopped fine or
1 teaspoon crumbled dried rosemary leaves
1/4 teaspoon anchovy paste -- or to taste
1 1/2 pounds small red potatoes -- scrubbed
1/4 cup freshly grated parmesan
1 tablespoon coarse salt -- or to taste

In the bowl of an electric mixer fitted with the paddle attachment proof the ye
ast with the sugar in the water for 5 minutes, or until the mixture is foamy.
In a large bowl combine 4 cups of the flour, the mashed potatoes, and the table
salt until the mixture resembles coarse meal, add it with 2 tablespoons of the
oil to the yeast mixture, and combine the dough well. With the dough hook kne
ad the dough, scraping down the dough hook occasionally and incorporating as mu
ch of the remaining 1/2 cup flour as necessary to prevent it from sticking, for
2 minutes, or until it is smooth and elastic. Form the dough into a ball, tra
nsfer it to an oiled bowl, and turn it to coat it with the oil.

Let the dough rise, covered with plastic wrap, in a warm place for 1 1/2 hours,
or until it is double in bulk. The dough may be made up to this point, punche
d down, and kept, covered and chilled, overnight. Let the dough return to room
temperature before proceeding with the recipe.

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. 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.

Cut the red potatoes into paper-thin slices with a mandoline or handheld slicer
, arrange the slices on the dough, overlapping them, and brush them with the oi
l mixture, discarding the garlic. Sprinkle the focaccia with the Parmesan, the
coarse salt, and pepper to taste. Bake the focaccia in the bottom third of a
preheated 400øF. 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.

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