Potato, Parmesan and Anchovy Focaccia

READY IN: 1hr 5mins
Recipe by evelyn/athens

awww...c'mon, live a little - the anchovies won't kill you. Promise.

Top Review by Rita~

The bread was very light, rose quick 1 hour and second rising 1/2 hour.I used the food processor to make the dough.This was very good. I baked for 30 minutes.Besides the oiled pan I used corn meal to help it from sticking.Which was a good thing because I found it to stick to the sides where there was no corn meal.I also added thinly sliced onions. 5 Roasted garlic cloves was stirred with the rosemary and anchovy. SHHHH my DH doesn`t know he ate anchovy`s. This dough will be used again and again.

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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a