Multilayered Anchovy Bread

• 3/4 cup warm water (105-115u0b0F)
• 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

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. 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. Whisk together all oil ingredients in a small bowl until combined well.
3. 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 375u0b0F. 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 at fornobravo.com.
7. **Available at D. Coluccio & Sons (718-436-6700).

warm water, active dry yeast, extravirgin olive oil, flour, flour, salt, extravirgin olive oil, sweet hungarian paprika, fresh oregano, flat anchovy, salt

Taken from www.epicurious.com/recipes/food/views/multilayered-anchovy-bread-234245 (may not work)