MULTILAYERED ANCHOVY BREAD

Multilayered Anchovy Bread image

Provided by Evan Kleiman

Categories Bread Fish Breakfast Bake Lunch Fall Winter Edible Gift Oregano Gourmet Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 12 servings

Number Of Ingredients 13

Ingredients

For dough
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
For seasoned oil
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

Steps:

Make dough:
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.
Make seasoned oil:
Whisk together all oil ingredients in a small bowl until combined well.
Form and bake sfogliata:
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).
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.
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.
*Available at fornobravo.com.
**Available at D. Coluccio & Sons (718-436-6700).