Potato, Parmesan And Anchovy Focaccia - cooking recipe

Ingredients

1 package dry yeast
1/2 teaspoon sugar
1 cup lukewarm water
4 - 4 1/2 cups all-purpose flour
2 cups mashed potatoes
2 teaspoons salt
6 tablespoons olive oil
3 cloves garlic, sliced thin
1 teaspoon crumbled rosemary
1/2 teaspoon anchovy paste, to taste
1 1/2 lbs potatoes, peeled,sliced thin with a mandoline
1/4 cup parmesan cheese, grated
1 tablespoon coarse salt

Preparation

Proof yeast in sugar and water for 5 minutes, until foamy.
Add flour, mashed potatoes, salt and 2 tblsps olive oil and combine dough well.
Knead for 2 minutes, form into a ball, transfer to an oiled bowl and turn to coat.
Let rise, covered with plastic wrap in a warm place, for 1 1/2 hours, or until double in size.
Press dough into 15 1/2 X 10 1/2 inch oiled jelly-roll pan.
Cover loosely, put in a warm place and let rise 1 more hour.
Preheat oven to 400 degrees F.
Place rack in bottom third.
Stir together garlic, rosemary, anchovy paste and remaining 4 tblsps oil.
Arrange sliced potatoes on dough, overlapping.
Brush with oil mixture.
Sprinkle with Parmesan and salt and bake in bottom third of oven for 40-50 minutes, or until golden-brown.