Recipe

Multilayed Anchovy Bread-sfogliata Recipe

Add Step-by-Step Photos	Midgelet / All my dishes 1 year, 2 months ago I have tried several but this one from Gourmet is my very favorite anchovy bread recipe, Very tender bread with fantastic flavor. It is best served the day it is made. When you cut it it has spirals of the seasoned oil. Reheat leftovers gently i... More Prep:120m Cook:30m Servings:6	Midgelet
	yeast breads sfogliata anchovy itlaian breads pizza

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Ingredients

Dough

( or one can use frozen pizza dough , bread dough or your own pizza dough recipe )

3/4 cup warm water

2 tsp active dry yeast

2 Tbs olive oil

1 cup 00 flour ( I do use all purpose when I am out of 00 flour )

1 cup semolina flour

1 tsp salt

Seasoned oil:

1/3 cup extra virgin olive oil

1 Tbs sweet paprika

1 Tbs fresh chopped oregano

4 canned anchovy filets, drained, patted dry and minced

1/2 tsp salt

Directions

For dough:

dissolve yeast in warm water until foamy about 5 minutes.

Stir in oil.

In food processor pulse together flours, salt and with motor running pour in yeast mixture till well combined and a wet dough forms.

Remove from processor to a lightly floured surface and knead smooth and elastic until a smooth ball forms.

Place in oiled bowl, turn to coat dough.

Cover with plastic and let rise double in a warm place.

Meanwhile make seasoned oil.

Whisk all ingredients together.

For bread:

Punch down dough and roll dough out on a floured surface .

Roll out into roughly an 18 inch circle

I roll out to a rectangle instead.

Brush seasoned oil ( except for one Tbs ) allover dough except 1/4 inch from edgers.

Roll up jelly roll style and form into a coil ( seam side down ) and transfer to a 9 ich baking pan.

Gently press coil to slightly flatten.

Brush any oil that seeps out, over dough.

Cover and let rise double, about 1 hour.

Bake 375 until bread is pale golden and underside crusty ( 30 to 40 minutes)

Lift bread from pan with metal sptula to cool completely on rack.

Serve bread thinhly sliced.

Store covered room temp for 2 days or frozen for a month.

Note: 00 flour: It's ground fine from the finest European winter wheat for a soft texture and supple mouthfeel.

Also, one can prepare dough by hand and not in food processor if desired!

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Comments

momo_55grandma 1 year, 2 months ago said:
Fantastic bread recipe thanks

elgab89 1 year, 2 months ago said:
Wow Midge, this sounds absolutely fantastic! You have my highest 5+

lasaf 1 year, 2 months ago said:
It's time to get out my bread machine. I'll just use the dough setting. I'll have to find 00 flour too. L.

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