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.