Ingredients

  • 175 milliliter water, warm
  • 2 teaspoon yeast
  • 2 tablespoon olive oil
  • 1 cup "00" flour
  • 1 cup semolina flour
  • 1 teaspoon salt
  • Seasoned Oil
  • ⅓ cup olive oil
  • 1 tablespoon sweet paprika
  • 1 tablespoon fresh oregano
  • 4 anchovy fillets, drained, patted dry, minced
  • ½ teaspoon salt

Directions

1. Dough. Add yeast to warm water and let froth. Add flours and salt to food processor and combine. Add yeast mixture to food processor and process until wet dough forms. Transfer dough to 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 and let rise.
2. Make seasoned oil. whisk together all oil ingredients in a small bowl until combined well.
3. Lightly oil an 8-inch square baking pan. Turn dough out onto a lightly floured surface and knock back dough. Roll out dough into an 18" round, 1/8" thick. Reserve 1 T 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. Arrange roll seam side down and form into a coil, then transfer to oiled pan. Gently press on coil to flatten slightly,then cover and let rise until double.
4. Put oven rack in middle position and preheat oven to 375*F/180*C/GM5. Brush top of dough with reserved oil and bake until pale golden and top and underside are crusty, 35-40 minutes. Lift bread from pan with metal spatula and transfer, right side up, to cool completely on a rack. Serve bread thinly sliced.
5. Bread keeps wrapped well in plastic wrap, at room temperature 2 days or frozen 1 month.



Categories
Bread, anchovy, savory
Keywords
Bread, savory, anchovy
MacGourmet downloadSfogliata, anchovy bread. To import, drag image to your MacGourmet recipe box.