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
How To make Potato, Parmesan, and Anchovy Focaccia's Videos
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Speedy, simple and packed with flavour, chef Ben Tish's Sicilian recipe for spaghetti dressed with lemon, butter, anchovies and Parmesan is livened up with woody sage and crunchy pangrattato (breadcrumbs). It's a testament to just how good rustic Italian cuisine can be – just be sure to get hold of the best quality ingredients you can to make this dish really sing.
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My cousin from Italy gives us her opinion on the Olive Garden!
AMAZING FOCACCIA BREAD | How to Make it in 6 Easy Steps
Italian focaccia bread is a fantastic gateway to the the world of bread making. This recipe simplifies the dough making process, step-by-step, in a way that's easy to understand. The results are truly amazing.
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GARLIC AND ROSEMARY FOCACCIA DOUGH
(makes one 9x13 bread)
All-Purpose Flour, 100% – 600g (4 1/2 Cups)
Warm Water, 75% – 450g (2 Cups)
Coarse Sea Salt, 1% – 6g (3/4 tsp.)
Extra Virgin Olive Oil, 3.3% – 20g (2 tbsp.)
Active Dry Yeast, 0.15% – 1/4 tsp. (Instant is good too or 4-5g fresh yeast)
TO TOP THE DOUGH
Garlic Confit, as needed
Fresh Rosemary, as needed
Coarse Sea Salt, as needed
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TIMESTAMPS
Intro – 00:00
Why Focaccia is great for beginners – 00:11
Mixing the Focaccia dough – 00:55
Why folding dough makes great bread – 02:37
Folding the Focaccia dough– 02:52
First Fermentation – 03:21
Cold Fermentation – 03:38
Placing Focaccia dough in pan – 03:58
Final proof & dimpling the dough – 05:01
Topping the Focaccia – 06:22
Baking the focaccia – 07:06
Cutting the focaccia – 07:43
Outro – 08:15
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