Potato, Parmesan and Anchovy Focaccia |
|
 |
Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 8 |
|
awww...c'mon, live a little - the anchovies won't kill you. Promise. Ingredients:
1 package dry yeast |
1/2 teaspoon sugar |
1 cup lukewarm water |
4 -4 1/2 cups all-purpose flour |
2 cups mashed potatoes |
2 teaspoons salt |
6 tablespoons olive oil |
3 cloves garlic, sliced thin |
1 teaspoon crumbled rosemary |
1/2 teaspoon anchovy paste, to taste |
1 1/2 lbs potatoes, peeled,sliced thin with a mandoline |
1/4 cup parmesan cheese, grated |
1 tablespoon coarse salt |
Directions:
1. Proof yeast in sugar and water for 5 minutes, until foamy.
2. Add flour, mashed potatoes, salt and 2 tblsps olive oil and combine dough well.
3. Knead for 2 minutes, form into a ball, transfer to an oiled bowl and turn to coat.
4. Let rise, covered with plastic wrap in a warm place, for 1 1/2 hours, or until double in size.
5. Press dough into 15 1/2 X 10 1/2 inch oiled jelly-roll pan.
6. Cover loosely, put in a warm place and let rise 1 more hour.
7. Preheat oven to 400 degrees F.
8. Place rack in bottom third.
9. Stir together garlic, rosemary, anchovy paste and remaining 4 tblsps oil.
10. Arrange sliced potatoes on dough, overlapping.
11. Brush with oil mixture.
12. Sprinkle with Parmesan and salt and bake in bottom third of oven for 40-50 minutes, or until golden-brown.
|
|