Potato, Parmesan and Anchovy Focaccia

When I first saw this potato focaccia recipe at Epicurious, I know that my family and I will love to eat this. The combination of its toppings sounds very delicious to me. True enough, it is!

We really enjoy every aspect of baking and eating this bread... It is very moist, spongy (QQ) and delicious!

A fabulous combination - potato + Parmesan + anchovy on a Focaccia

My son's squash-and-squeeze technique of mashing potatoes - LOL!

Mixing and proving the wet and sticky bread dough

Love everything in this oil mixture - Yum!

The other two main ingredients that I used

Assemble and bake!

Ready to feast on this bread?

Moist, spongy and tasty!

Here's the recipe from Epicurious
(With my notes and modification in blue)

2 1/2 tsp active dry yeast
1/2 tsp sugar
1 cup lukewarm water
4 to 4 1/2 cups all-purpose flour
(for half amount of recipe, I used 50g Italian "OO" flour + 250g bread flour)
2 cups mashed cooked peeled russet (baking) potatoes (about 1 1/4 pounds)
(for half amount of recipe, I used 3 medium golden delight potatoes)
2 tsp table salt
6 tbsp olive oil
2 garlic cloves, sliced thin
(I preferred finely minced garlic)
1 tbsp fresh rosemary leaves, chopped fine, or 1 tsp crumbled dried
(I used the fresh one)
1/4 tsp anchovy paste, or more to taste
(I used all from a 45g can, drained)
1 1/2 pounds small red potatoes, scrubbed
(for half amount of recipe, I used about 4 small sized Desiree potatoes)
1/4 cup freshly grated Parmesan
1 tbsp coarse salt, or to taste

In the bowl of an electric mixer fitted with the paddle attachment proof the yeast with the sugar in the water for 5 mins, or until the mixture is foamy. In a large bowl combine 4 cups of the flour, the mashed potatoes, and salt until the mixture resembles coarse meal, add it with 2 tbsp 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 mins, 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. (I mixed, kneaded and proved my dough for 1 hr using a bread-maker with dough setting) 

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 (I didn't chill the dough overnight).

In a small bowl stir together the garlic, the rosemary, the anchovy paste, and the remaining 4 tbsp 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 hr, 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 mins, or until it is golden brown, let it cool in the pan on a rack, and serve it warm or at room temperature.

Note: Using half of the recipe, I have baked this bread at 180°C fan forced for 30 mins using 20 cm x 20 cm square pan.

Happy Baking
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