LOCATION: Recipes >> Pizza >> Focaccia 22
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Focaccia 22
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Potato Anchovy Focaccia
150g potatoes, scrubbed & boiled
5 anchovy fillets
230 ml warm water
1/2 tsp dried yeast
50 ml olive oil
1/2 tsp salt
450 g flour
1 tab. finely chopped fresh rosemary
Rub potatoes and anchovy fillets through mouli or ricer. Add water
and yeast and let stand 5 minutes. Add the other ingredients and
mix. Knead well. Rise for 3 hours or so until more than doubled
in bulk. Punch down and shape into two oblongs 1 cm in depth.
Place on well oiled over tray and rise about 1 hour until very
puffy. Poke holes in dough with your finger every 3 cm or so and
drizzle 1 tablespoon olive oil over each loaf. Bake at 220 degrees
C. for 20 minutes or until golden brown.
Cool on rack. Freezes well.
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