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Potato, Anchovie Foccaccia


I made this last night as a synthesis of two different recipes. It was brilliant. The anchovy flavour is not at all obvious - just gives it extra savouriness.

150g Potatoes, scrubbed and 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 oven tray and rise about 1 hour until very puffy. Poke holes in dough with your finger every 3 cm or so and drizzle 1 tab 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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