Potato, Parmesan And Anchovy Focaccia

• 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

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 1/2 hours, or until double in size.
5. Press dough into 15 1/2 X 10 1/2 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.

yeast, sugar, water, allpurpose, potatoes, salt, olive oil, garlic, rosemary, anchovy paste, potatoes, parmesan cheese, coarse salt

Taken from www.food.com/recipe/potato-parmesan-and-anchovy-focaccia-70337 (may not work)