How To make 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 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 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.
MC formatted by Barb at PK using MC Buster 2.0f & SNT on 7/8/98
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INGREDIENTS:
2 Cod Fillets
3 Sundried Tomatoes
2 tbsp Black Olives
1 Anchovy
Juice of 1/2 a Lemon
Sprig of Rosemary
Rapeseed Oil/Olive Oil
6 Part-Cooked New Potatoes
2 Shallots, Finely Chopped
2 Garlic Cloves, Finely Chopped
1 tsp Capers
Handful of Parsley, Finely Chopped
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Blitz together the sundried tomatoes, olives, anchovy and a few sprigs of rosemary in a blender with a splash of oil and lemon juice.
STEP 2: APPLY TO FISH AND BAKE
Smear the tapenade over the cod fillets and palce in the oven for 12-15 minutes at 180C until just cooked and starting to flake.
STEP 3: PREPARE THE POTATOES
For the potatoes, heat the oil in a pan and slice the potatoes into pieces. Fry these gently in the oil and after a few minutes, add in the rosemary and onions and fry for 1 min. Add in the capers and book until they start to slightly blister. Finish with some lemon zest and chopped parsley.
STEP 4: SERVE
Serve the fish on a bed of the fried potatoes.
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Ingredients:
59mL Warm water (100°-110°F)
1 tsp Sugar
5g Active dry yeast
341mL Water
440g Bread flour
10g Salt
20g Semolina
12mL Olive oil
10g Honey
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