Potato, Parmesan, and Anchovy Focaccia
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 o...
Ingredients
- 21/2 teaspoons active dry yeast
- 1/2teaspoonsugar
- 1cuplukewarm water
- 4cups all-purpose flour -- up to 4 1/2
- 2cups mashed potatoes
- 2teaspoons table salt
- 6tablespoons olive oil
- 2garlic cloves -- sliced thin
Directions
- 1
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 te
- 2
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
- 3
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
- 4
Form the dough into a ball, tra nsfer it to an oiled bowl, and turn it to coat it with the oil
- 5
Let the dough rise, covered with plastic wrap, in a warm place for 1 1/2 hours, or until it is double in bulk
- 6
The dough may be made up to this point, punche d down, and kept, covered and chilled, overnight
- 7
Let the dough return to room temperature before proceeding with the recipe
- 8
In a small bowl stir together the garlic, the rosemary, the anchovy paste, and the remaining 4 tablespoons oil and let the mixture stand, co