Potato, Parmesan and Anchovy Focaccia

“awww...c'mon, live a little - the anchovies won't kill you. Promise.”
1hr 5mins
1 focaccia

Ingredients Nutrition


  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 ½ hours, or until double in size.
  5. Press dough into 15 ½ X 10 ½ 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.

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