Multilayered Anchovy Bread Recipe

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Multilayered Anchovy Bread
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Ingredients
11
Count
Nutrition
208
Calories
Total time
240
Minutes
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Ingredients:

Directions:

  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 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. Make seasoned oil: Whisk together all oil ingredients in a small bowl until combined well.
  3. 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).
  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. 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. *Available .
  7. **Available at D. Coluccio & Sons (718-436-6700).
  8. Cooks' note: Bread keeps, wrapped well in plastic wrap, at room temperature 2 days or frozen 1 month.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 207.64 Kcal (869 kJ)
Calories from fat 107.48 Kcal
% Daily Value*
Total Fat 11.94g 18%
Cholesterol 1.13mg 0%
Sodium 618.7mg 26%
Potassium 41.37mg 1%
Total Carbs 21.99g 7%
Sugars 0.01g 0%
Dietary Fiber 2.27g 9%
Protein 3.84g 8%
Vitamin C 0.1mg 0%
Iron 1mg 5%
Calcium 45.9mg 5%
Amount Per 100 g
Calories 307.83 Kcal (1289 kJ)
Calories from fat 159.35 Kcal
% Daily Value*
Total Fat 17.71g 18%
Cholesterol 1.68mg 0%
Sodium 917.23mg 26%
Potassium 61.33mg 1%
Total Carbs 32.6g 7%
Sugars 0.01g 0%
Dietary Fiber 3.37g 9%
Protein 5.7g 8%
Vitamin C 0.1mg 0%
Iron 1.5mg 5%
Calcium 68.1mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.7
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free,
  • sugar free,
  • good source of fiber

Bad Points

  • High in Sodium

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