Multilayered Anchovy Bread


  • 1 tablespoon sweet Hungarian paprika
  • 1/3 cup extra-virgin olive oil
  • 1 teaspoon salt
  • 1 cup semolina flour**
  • 1 cup "00" flour*
  • 2 teaspoons active dry yeast (from a ¼-oz package)
  • ½ teaspoon salt
  • + 4 more ingredients
    • 4 canned flat anchovy fillets, drained, patted dry, and minced
    • 1 tablespoon chopped fresh oregano
    • 2 tablespoons extra-virgin olive oil
    • ¾ cup warm water (105-115°F)

1. 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...

View full recipe at SpringPad


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