Multilayered Anchovy Bread
A savory Mediterranean-style bread featuring layers of dough enriched with anchovies, Hungarian paprika, and fresh oregano. This artisanal bread combines Italian "00" flour and semolina for perfect texture, rolled with a flavorful olive oil and anchovy filling.
Ingredients
- •¾ cup warm water (105-115°F)
- •2 teaspoons active dry yeast (from a 1/4-oz package)
- •2 tablespoons extra-virgin olive oil
- •1 cup "00" flour*
- •1 cup semolina flour**
- •1 teaspoon salt
- •⅓ cup extra-virgin olive oil
- •1 tablespoon sweet Hungarian paprika
- •1 tablespoon chopped fresh oregano
- •4 fillets canned flat anchovy fillets, drained, patted dry, and minced
- •½ teaspoon salt
Cooking Instructions
- 1.
Stir together water and yeast in a small bowl until yeast is dissolved and let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.) Stir oil into yeast mixture. Pulse together "00" flour, semolina, and salt in a food processor until combined. With motor running, pour in yeast mixture and process until a wet dough forms. Transfer dough from bowl to a lightly floured surface and knead gently a few times until smooth. Form dough into a ball and transfer to an oiled large bowl, turning to coat. Cover bowl loosely with plastic wrap and a kitchen towel. Let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 to 1 1/2 hours.
90 min
- 2.
Whisk together all oil ingredients in a small bowl until combined well.
5 min
- 3.
Lightly oil an 8-inch square baking pan. Turn dough out onto a lightly floured surface and knead a few times to remove air. Roll out dough on a well-floured surface into a roughly 18-inch round (1/8-inch thick).
15 min
- 4.
Reserve 1 tablespoon seasoned oil and brush remaining oil over dough round, leaving a 1/4-inch border around edge. Tightly roll up dough jelly-roll style and pinch seam to seal (some filling will seep out as you roll). Arrange roll seam side down and form into a coil, then transfer to oiled pan. Gently press on coil to flatten slightly, then cover pan loosely with plastic wrap and a kitchen towel. Let rise at warm room temperature until doubled in bulk, about 1 hour.
60 min
- 5.
Put oven rack in middle position and preheat oven to 375°F. Brush top of dough with reserved oil and bake until pale golden and top and underside are crusty, 35 to 40 minutes. Lift bread from pan with a metal spatula and transfer, right side up, to cool completely on a rack, about 1 hour. Serve bread thinly sliced.
100 min
- 6.
*Available at fornobravo.com.
- 7.
**Available at D. Coluccio & Sons (718-436-6700).