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Multilayered Anchovy Bread

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Multilayered Anchovy Bread

Multilayered Anchovy Bread

amanda

Equipment

  • Bread Knife (Serrated) - Designed for slicing bread cleanly without crushing the loaf.

  • Pastry Brush - Used for spreading butter, oil, or glaze on baked goods.

  • Food Processor - Versatile appliance used for chopping, mixing, and blending ingredients, helpful in bread dough preparation.

  • Measuring Cups and Spoons Set - Ensures precise ingredient measurements essential for baking recipes.

  • Loaf Pan - Used to bake bread and other types of loaves.

  • Mandoline Slicer - Tool for slicing fruits, vegetables, cheese with precision; not directly used in the recipe but can be useful for preparation.

  • Cheese Grater (Medium Grid) - Used for grating cheese; handy for toppings or garnish if needed.

  • Pastry Mat (Silicone Baking Mats) - Nonstick surface for rolling and shaping dough, useful in bread layer preparation.

  • Digital Scale (Kitchen Scales) - Accurate by weight measurement of ingredients to improve baking results.

Ingredients

  • 3/4 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

  • 1/3 cup extra-virgin olive oil

  • 1 tablespoon sweet Hungarian paprika

  • 1 tablespoon chopped fresh oregano

  • 4 canned flat anchovy fillets, drained, patted dry, and minced

  • 1/2 teaspoon salt

Instructions

1

Instruction 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.
2

Instruction 2

Whisk together all oil ingredients in a small bowl until combined well.
3

Instruction 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).
4

Instruction 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.
5

Instruction 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.
6

Instruction 6

*Available at fornobravo.com.
7

Instruction 7

**Available at D. Coluccio & Sons (718-436-6700).
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