Potato, Parmesan, And Anchovy Focaccia

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a 1/4-ounce package (2 1/2 teaspoons) active dry yeast

1/2 teaspoon sugar

1 cup lukewarm water

4 to 4 1/2 cups all-purpose flour

2 cups mashed cooked peeled russet (baking) potatoes (about 1 1/4 pounds)

2 teaspoons table salt

6 tablespoons olive oil

2 garlic cloves, sliced thin

1 tablespoon fresh rosemary leaves, chopped fine, or 1 teaspoon crumbled dried

1/4 teaspoon anchovy paste, or to taste

1 1/2 pounds small red potatoes, scrubbed

1/4 cup freshly grated Parmesan

1 tablespoon coarse salt, or to taste

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