Multilayered Anchovy Bread
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
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