Name: Multilayered Anchovy Bread
Cook time: 30 min
Total time: 4 hr
Yield: Makes 12 servings
Ingredients: 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; 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

Multilayered Anchovy BreadAndrea Fazzari

Sfogliata

Served with a glass of full-bodied red wine or a Martini, this anchovy- and oregano-flecked Italian bread makes for an appetizer extraordinaire.

Cooks' note:

Bread keeps, wrapped well in plastic wrap, at room temperature 2 days or frozen 1 month.

Recipe notes

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