Multilayered Anchovy Bread

Ingredients

• 2 teaspoons active yeast dry (from a)
• 4 fillet flat anchovy dry canned minced drained
• 1 cup " flour 
• 1 tablespoon hungarian paprika sweet
• 0.3 cup olive oil extra-virgin
• 1 tablespoon oregano fresh chopped
• 0.5 teaspoon salt 
• 1 cup semolina flour 
• 0.8 cup warm water (105-115°F)

Equipment

• food processor
• bowl
• frying pan
• oven
• whisk
• plastic wrap
• baking pan
• kitchen towels
• spatula

Directions

1. 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.
2. 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.
3. Let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 to 1 1/2 hours.
4. Whisk together all oil ingredients in a small bowl until combined well.
5. Lightly oil an 8-inch square baking pan. Turn dough out onto a lightly floured surface and knead a few times to remove air.
6. Roll out dough on a well-floured surface into a roughly 18-inch round (1/8-inch thick).
7. 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.
8. Let rise at warm room temperature until doubled in bulk, about 1 hour.
9. Put oven rack in middle position and preheat oven to 375°F.
10. 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.
11. Serve bread thinly sliced.
12. *Available at fornobravo.com.
13. **Available at D. Coluccio & Sons (718-436-6700).
14. Bread keeps, wrapped well in plastic wrap, at room temperature 2 days or frozen 1 month.