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Potato, Parmesan, and Anchovy Focaccia: A Savory Slice of Heaven

There’s something about the smell of baking bread that transports me back to my Nonna’s kitchen. I can almost feel the warmth of the oven on my face as she’d pull out a focaccia, its surface glistening with olive oil and speckled with herbs. While her classic version was always a treat, this potato, parmesan, and anchovy focaccia kicks it up a notch. The salty tang of the anchovies, the earthy potatoes, and the nutty parmesan create a symphony of flavors that explode in your mouth with every bite. Trust me, even if you’re anchovy-averse, this recipe will change your mind!

Recipe Overview

Prep Time: 45 minutes
Cook Time: 40-50 minutes
Total Time: 1 hour 45 minutes – 1 hour 55 minutes (including rising time)
Servings: Approximately 12 slices
Yield: 1 focaccia
Dietary Type: Not Vegetarian (contains anchovies)

Ingredients

1 package dry yeast
½ teaspoon sugar
1 cup lukewarm water
4 – 4 ½ cups all-purpose flour
2 cups mashed potatoes (cooled)
2 teaspoons salt
6 tablespoons olive oil, divided
3 cloves garlic, sliced thin
1 teaspoon crumbled rosemary
½ teaspoon anchovy paste, to taste
1 ½ lbs potatoes, peeled and sliced thin with a mandoline
¼ cup parmesan cheese, grated
1 tablespoon coarse salt

Equipment Needed

Mixing bowls
Measuring cups and spoons
Stand mixer or dough scraper (optional, for kneading)
Plastic wrap
15 ½ x 10 ½ inch jelly-roll pan
Mandoline (for slicing potatoes)
Pastry brush

Instructions

Proof the Yeast: In a small bowl, combine the dry yeast, sugar, and lukewarm water. Let sit for about 5 minutes, or until the mixture becomes foamy. This indicates that the yeast is active and ready to use.
Combine Dough Ingredients: In a large mixing bowl (or the bowl of your stand mixer), combine the foamy yeast mixture, flour, mashed potatoes, salt, and 2 tablespoons of olive oil. Mix well until a shaggy dough forms.
Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for about 2 minutes, or until the dough becomes smooth and elastic. If using a stand mixer, knead with the dough hook for about 2 minutes on low speed.
First Rise: Form the dough into a ball and transfer it to a lightly oiled bowl. Turn the dough to coat it with oil. Cover the bowl with plastic wrap and let it rise in a warm place for about 1 ½ hours, or until the dough has doubled in size. This crucial step develops the flavor and texture of the focaccia.
Prepare the Pan: While the dough is rising, grease a 15 ½ x 10 ½ inch jelly-roll pan with olive oil.
Shape the Dough: Once the dough has doubled, gently punch it down to release the air. Transfer the dough to the prepared jelly-roll pan and press it out to fill the pan evenly.
Second Rise: Cover the dough loosely with plastic wrap and let it rise in a warm place for another hour. This second rise ensures a light and airy focaccia.
Preheat the Oven: About 30 minutes before the end of the second rise, preheat your oven to 400 degrees F (200 degrees C). Place the rack in the bottom third of the oven. This ensures even cooking and prevents the top from browning too quickly.
Prepare the Oil Mixture: In a small bowl, stir together the thinly sliced garlic, crumbled rosemary, anchovy paste, and the remaining 4 tablespoons of olive oil.
Assemble the Focaccia: Once the dough has completed its second rise, arrange the thinly sliced potatoes on top of the dough, overlapping them slightly to create an attractive pattern.
Brush with Oil Mixture: Generously brush the potato-covered dough with the garlic-rosemary-anchovy oil mixture. Make sure to get the oil mixture in between the potato slices.
Add Toppings: Sprinkle the grated Parmesan cheese and coarse salt evenly over the top of the focaccia.
Bake: Bake the focaccia in the bottom third of the preheated oven for 40-50 minutes, or until it is golden brown and the potatoes are tender. The baking time may vary depending on your oven. Check for doneness by inserting a toothpick into the center of the focaccia; it should come out clean.
Cool and Serve: Remove the focaccia from the oven and let it cool slightly in the pan before slicing and serving.

Expert Tips & Tricks

Mashed Potato Perfection: For the mashed potatoes, use a starchy potato like Russet or Yukon Gold. Make sure they are completely cool before adding them to the dough.
Thinly Sliced Potatoes are Key: Use a mandoline for uniformly thin potato slices, which will cook evenly and adhere better to the dough. If you don’t have a mandoline, a very sharp knife and a steady hand will work, but aim for consistent thickness.
Anchovy Aversion? If you’re truly hesitant about anchovies, start with a smaller amount of anchovy paste and taste as you go. The small amount in this recipe primarily adds a savory depth rather than an overwhelmingly fishy flavor.
Make-Ahead Tip: You can prepare the dough a day ahead of time. After the first rise, punch it down, wrap it tightly in plastic wrap, and refrigerate it overnight. Let it come to room temperature for about 30 minutes before pressing it into the pan and continuing with the recipe.
Crispy Crust: For an extra crispy crust, brush the edges of the focaccia with olive oil halfway through baking.

Serving & Storage Suggestions

Serve this potato, parmesan, and anchovy focaccia warm or at room temperature. It’s delicious on its own as a snack, appetizer, or light meal. It also pairs perfectly with soups, salads, or a simple green salad.

Leftover focaccia can be stored at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, wrap individual slices tightly in plastic wrap and freeze them for up to 2 months. To reheat, thaw the focaccia completely and then warm it in a preheated oven at 350 degrees F (175 degrees C) for about 10-15 minutes, or until heated through. You can also reheat individual slices in a toaster oven or microwave.

Nutritional Information

(Approximate values per serving)

Nutrient	Amount per Serving	% Daily Value
Calories	297 kcal	15%
Total Fat	12g	18%
Saturated Fat	3g	15%
Cholesterol	3mg	1%
Sodium	1124mg	47%
Total Carbohydrate	49g	16%
Dietary Fiber	3g	12%
Sugars	1g	–
Protein	6g	12%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Vegetarian Option: Omit the anchovy paste entirely or substitute with a pinch of red pepper flakes or a drizzle of balsamic glaze for a similar savory depth. You could also add sun-dried tomatoes for a flavor boost.
Gluten-Free Focaccia: Use a gluten-free all-purpose flour blend designed for baking. Be aware that the texture may be slightly different, and you might need to adjust the amount of liquid.
Herb Variations: Experiment with different herbs! Thyme, oregano, or sage would all be delicious additions or substitutions for the rosemary.
Cheese Swaps: Pecorino Romano or Asiago cheese can be used in place of Parmesan for a different flavor profile.
Potato Varieties: Try using sweet potatoes or purple potatoes for a colorful and flavorful twist.

FAQs (Frequently Asked Questions)

Q: Can I use instant yeast instead of active dry yeast?

A: Yes, you can. If using instant yeast, you can skip the proofing step and add it directly to the flour mixture.

Q: How can I tell if the dough has risen enough?

A: The dough should have doubled in size. You can also gently poke the dough with your finger; if the indentation slowly springs back, it’s ready.

Q: My focaccia is browning too quickly on top. What should I do?

A: Tent the focaccia loosely with aluminum foil to prevent further browning.

Q: Can I freeze the focaccia dough before baking?

A: Yes, you can freeze the dough after the first rise. Punch it down, wrap it tightly in plastic wrap, and freeze for up to 2 months. Thaw it in the refrigerator overnight before proceeding with the recipe.

Q: What if I don’t have a mandoline?

A: A mandoline ensures uniformly thin potato slices, but you can use a very sharp knife. Just be sure to slice the potatoes as thinly and evenly as possible.

Final Thoughts

This Potato, Parmesan, and Anchovy Focaccia is more than just a recipe; it’s an experience. The combination of simple ingredients transforms into a truly remarkable dish that’s perfect for sharing with friends and family. Don’t be afraid to experiment with different variations and make it your own. I encourage you to try this recipe and let me know what you think. What are you waiting for? Let’s get baking!

Potato, Parmesan and Anchovy Focaccia Recipe