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1
In the bowl of an electric mixer fitted with the paddle attachment proof the ye ast with the sugar in the water for 5 minutes, or until the mixture is foamy.
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2
In a large bowl combine 4 cups of the flour, the mashed potatoes, and the table salt until the mixture resembles coarse meal, add it with 2 tablespoons of the oil to the yeast mixture, and combine the dough well.
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3
With the dough hook kne ad the dough, scraping down the dough hook occasionally and incorporating as mu ch of the remaining 1/2 cup flour as necessary to prevent it from sticking, for 2 minutes, or until it is smooth and elastic.
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4
Form the dough into a ball, tra nsfer it to an oiled bowl, and turn it to coat it with the oil.
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5
Let the dough rise, covered with plastic wrap, in a warm place for 1 1/2 hours, or until it is double in bulk.
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6
The dough may be made up to this point, punche d down, and kept, covered and chilled, overnight.
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7
Let the dough return to room temperature before proceeding with the recipe.
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8
In a small bowl stir together the garlic, the rosemary, the anchovy paste, and the remaining 4 tablespoons oil and let the mixture stand, covered.
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9
Press the dough evenly into an oiled jelly-roll pan, 1 1/2 by 1 1/2 by 1 inches, and le teaspoon it rise, covered loosely, in a warm place for 1 hour, or until it is almost d ouble in bulk.
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10
Cut the red potatoes into paper-thin slices with a mandoline or handheld slicer, arrange the slices on the dough, overlapping them, and brush them with the oi l mixture, discarding the garlic.
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11
Sprinkle the focaccia with the Parmesan, the coarse salt, and pepper to taste.
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12
Bake the focaccia in the bottom third of a preheated 400?F.
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13
oven for 40 to 50 minutes, or until it is golden brown, let it cool in the pan on a rack, and serve it warm or at room temperature.
