Potato Parmesan and Anchovy Focaccia
Dive into the irresistible flavors of this Potato Parmesan and Anchovy Focaccia, a homemade Italian-inspired bread that combines pillowy dough with a savory, gourmet topping. This recipe layers thinly sliced, tender potatoes with the sharpness of grated Parmesan cheese and the briny richness of anchovy fillets. Fresh rosemary, a drizzle of olive oil, and a sprinkle of sea salt flakes add an aromatic finish to this crispy-on-the-outside, fluffy-on-the-inside focaccia. Perfect as an appetizer, snack, or side dish, this crowd-pleasing bake is easy to make with simple ingredients and delivers restaurant-quality results in under two hours. Whether served warm or at room temperature, this rustic focaccia will make your kitchen the favorite "trattoria" in town!
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 7 grams Instant yeast
- 10 grams Salt
- 5 grams Sugar
- 350 milliliters Lukewarm water
- 75 milliliters Olive oil
- 2 pieces Medium potatoes
- 50 grams Grated Parmesan cheese
- 8 pieces Anchovy fillets
- 2 sprigs Fresh rosemary
- 1 teaspoon Sea salt flakes
- 0.5 teaspoons Black pepper
Instructions
In a large mixing bowl, combine the all-purpose flour, instant yeast, salt, and sugar.
Gradually add the lukewarm water and 50 ml of olive oil to the dry ingredients. Mix with a wooden spoon until a sticky dough forms.
Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook attachment for 6 minutes.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise for 1 hour in a warm place, or until doubled in size.
While the dough is rising, peel the potatoes and slice them into thin rounds, about 2-3 mm thick. Blanch the slices in boiling water for 2 minutes, then drain and pat dry with a kitchen towel.
Preheat the oven to 220°C (430°F). Grease a rectangular baking sheet (approximately 9x13 inches) with 1 tablespoon of olive oil.
Punch down the risen dough and press it into the prepared baking sheet, spreading it evenly to the edges. Using your fingertips, create dimples all over the surface of the dough.
Arrange the blanched potato slices over the top, slightly overlapping. Drizzle with the remaining olive oil, then scatter the grated Parmesan, anchovy fillets, and rosemary leaves over the potatoes.
Sprinkle with sea salt flakes and black pepper to taste.
Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and the edges are crispy.
Remove from the oven and let cool slightly before slicing into squares or rectangles. Serve warm or at room temperature.
Nutrition Facts
Calories |
3369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.6 g | 138% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 15082 mg | 656% | |
| Total Carbohydrate | 464.7 g | 169% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 9.9 g | ||
| Protein | 131.4 g | 263% | |
| Vitamin D | 16.0 mcg | 80% | |
| Calcium | 1157 mg | 89% | |
| Iron | 41.7 mg | 232% | |
| Potassium | 3286 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
