POTATO, PARMESAN, AND ANCHOVY FOCACCIA
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment proof the yeast 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 knead the dough, scraping down the dough hook occasionally and incorporating as much 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, transfer 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, punched 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 let it rise, covered loosely, in a warm place for 1 hour, or until it is almost double 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 oil 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 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.
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Tharangani Nadeeka
[email protected]I highly recommend this recipe. You won't be disappointed.
Sharif Rahmani
[email protected]This dish is perfect for a party or potluck.
Dipendra Pokharel
[email protected]I'm so impressed with this recipe. It's easy to make and the results are amazing.
Xasnoabuukat Saalin
[email protected]This is a must-try recipe for any potato lover.
MD GIYASDDUIN
[email protected]I'm adding this recipe to my favorites.
Kristel Mejia
[email protected]I can't wait to make this dish for my friends and family.
TheLightning Shoe
[email protected]This is the best potato Parmesan recipe I've ever tried.
Michael Szymkowski
[email protected]I'm so glad I found this recipe!
Feysel Abdljelil
[email protected]I would definitely make this dish again.
Faith Collin
[email protected]This is a great recipe for a quick and easy weeknight meal.
OLADIPUPO ADENIKE
[email protected]Overall, I thought the dish was good, but not great.
Maryum Majeed
[email protected]I would have liked the recipe to have more instructions on how to make the focaccia bread.
Jamshid Abbas
[email protected]The dish was a bit dry, but overall it was still tasty.
Ryan Christenbury
[email protected]I found the recipe to be a bit too salty for my taste.
Efon Afsna
[email protected]I thought the focaccia bread was a little too thick, but the flavor was great.
scirea francesco
[email protected]The potato, Parmesan, and anchovy flavors were all very well-balanced. I also liked the texture of the focaccia bread.
Sakib Hasen
[email protected]I highly recommend this recipe. It's a great way to use up leftover potatoes.
22cbr1000 Rider
[email protected]This recipe was easy to follow and the results were delicious!
Mintolics
[email protected]I made this dish for my family last night and they loved it! My kids even asked for seconds.
Christian Serrano
[email protected]I'm not usually a fan of anchovies, but they really worked in this recipe. They added a nice salty flavor that balanced out the sweetness of the potatoes.