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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Italian Focaccia, Easy Recipe | Giada De Laurentiis
Focaccia Barese (meaning from Bari) usually has mashed potato in the dough - but in this version, we use store bought pizza dough. It's easier and equally delicious. The result is a crisp bottom and top with a soft chewy inside. The fennel seeds are a welcome addition that add a bit of bright flavor.
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Ben Tish's Spaghetti with Lemon, Anchovy, Sage & Pangrattato
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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Cacio e pepe with Giada and Jade! People underestimate the importance of a great Parm for this recipe and it's critical! Giada brought in a few of her favorite parmiggiano reggiano (aged 24 months!!) from Italy for Giadzy! It's dense and salty with a rich nutty flavor, DIVINE!
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Palermitan sfincione: the Italian homemade street food, soft and tasty!
You'll love the result!INGREDIENTS
For the dough: 750g (6 cups) flour
15g (2 1/2 tsp) salt 250g (2 cups) corn flour 50ml (1/5 cup) olive oil 30g (2 tbsp) sugar 20g (2 tbsp) fresh yeast 30ml (2 tbsp) water
For the dressing: 700g (3 cups) tomato pulp 3 onions 250g (1 cup) cheese cubes 1 jar of anchovy fillets Salt
Breadcrumbs Oregano Parmesan Olive oil
METHOD
Add flour, cornflour, and yeast to the mixing bowl. Stir. Add oil, sugar, and mix. Gradually add water. Knead the dough. Leave to rest for 3 hours.
Coat the baking tray with oil and roll out the dough in it. Leave to rest for another 1 hour.
During this time, prepare a dressing of onions, tomatoes, and anchovies.
Arrange cheese cubes and pieces of anchovies on the dough and cover with dressing.
Bake at 400°F/200°C for 20 minutes.
Sprinkle with parmesan, oregano, and bread crumbs. Serve.
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