*  Exported from  MasterCook  *
                   Potato, Parmesan, And Anchovy Focaccia
 Recipe By     : Gourmet magazine December 1991
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breads & Bread Machine           Gourmet Magazine & Web
                 Potatoes                         To Post
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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 oil
    2                    garlic cloves -- sliced thin
    1      tablespoon    fresh rosemary leaves -- chopped fine or
    1      teaspoon      crumbled dried rosemary leaves
      1/4  teaspoon      anchovy paste -- or to taste
    1 1/2  pounds        small red potatoes -- scrubbed
      1/4  cup           freshly grated parmesan
    1      tablespoon    coarse salt -- or to taste
 In the bowl of an electric mixer fitted with the paddle attachment proof the ye
 ast 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 kne
 ad the dough, scraping down the dough hook occasionally and incorporating as mu
 ch 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, tra
 nsfer 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, punche
 d 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 le
 t it rise, covered loosely, in a warm place for 1 hour, or until it is almost d
 ouble 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 oi
 l 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 400øF.  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.
  MC formatted by Barb at PK using MC Buster 2.0f & SNT on 7/8/98
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