Anchovy Bread Recipe 395

ITALIAN ANCHOVY FOCACCIA BREAD

Steps:

• First gently mix the Anna Tipo "00" Flour with the semolina in a bowl. Dissolve the yeast in a 3/4 cup of lukewarm water and set aside. Combine the flour with 2 tsp of sugar (which will help dough rise), then begin kneading the mixture on a wooden board, gradually adding the yeast and water mixture a little at a time; next, add 6 oz. milk, 1/4 cup oil, and finally 2 tsp fine salt. Shape the dough into a ball, then transfer to a bowl and cover with a moist towel. Set it aside in a warm location and let it rise for at least 1 hour. Coat a rectangular baking tray with a mixture of Rouses Organic Sicilian Olive Oil and water. Stretch the dough over the baking tray, press fingertips to poke deep dents all over the surface of the dough, then drizzle the surface with more of the Rouses Organic Sicilian Olive Oil and water emulsion. Cover with a towel and set aside for at least 30 minutes to rise. Press Rouses Sicilian Pitted Olives and grape tomatoes into the dough. Sprinkle with Scalia Sicilian Anchovy fillets, oregano, coarse salt. Brush with more emulsion of Rouses Organic Sicilian Olive Oil and water if surface looks too dry, then bake for 20-25 minutes at 320°F. Remove from the oven and from the baking tray, then cut into slices before serving.

PASTA WITH BREAD CRUMBS AND ANCHOVIES, SICILIAN STYLE

Steps:

• Place olive oil and garlic in a heavy skillet and gently cook the garlic over medium heat until golden. Discard garlic. Add the red-pepper flakes and anchovies and mash to a puree with the back of a wooden spoon over very low heat, about one minute. Remove from heat. Do not allow oil to get very hot. Can be prepared in advance to this point.
• Cook the spaghettini in boiling, salted water until cooked al dente. While the pasta is cooking, transfer three tablespoons of the pasta cooking water to the anchovy-oil mixture in order to stretch the sauce; reheat carefully. Drain pasta, then transfer it to the skillet and toss with the hot sauce. Divide evenly on four heated dishes, sprinkle with parsley and serve at once. Pass the bread crumbs.

ANCHOVY BREAD RECIPE - (3.9/5)

Steps:

• In a small bowl, combine the yeast and sugar with the warm water and let stand until foamy, 5 to 10 minutes. In a large bowl, combine the salt, garlic, oregano, crushed red pepper, and 2 cups of the flour. Add the yeast mixture and stir to combine well. Add 1 cup of the remaining flour and work the dough with your hands to form a smooth, wet dough. Add the cheeses and work into the dough. Add the remaining flour in 1/2 cup increments, working with your hands to form a manageable dough that is slightly wet but yet dry enough that it does not stick to your fingers. You may not need all of the flour. Knead the dough until smooth, about 3 minutes. Lightly oil a large, clean bowl with 1 tablespoon of the olive oil. Place the dough in the bowl, turning to coat. Cover with plastic wrap or a damp clean kitchen towel and set aside to rise in a warm, draft-free area until doubled in size, about 1 hour. Punch the dough down and divide into 2 equal portions. Shape each portion into a round loaf. Place on a greased baking sheet. Coarsely chop half of the anchovies and, with your finger, poke an equal number of 1-inch deep holes into each loaf and place some of the chopped anchovies inside each hole. Drizzle each loaf with 1 tablespoon of the olive oil. Cover the loaves loosely with plastic wrap and set aside in a warm, draft-free area to rise until doubled in size again, about 1 hour. Preheat the oven to 350 degrees F. Divide the remaining whole anchovy fillets between the tops of the 2 loaves in a decorative manner and drizzle each loaf with half of the remaining olive oil. Bake for 30 to 40 minutes, or until the loaves are golden brown and sound hollow when tapped.

MULTILAYERED ANCHOVY BREAD

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