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Active Time
30 min
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Total Time
4 hr
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.
Ingredients
麦es 12 servings
For dough
For seasoned oil
麦e dough:
Step 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.
麦e seasoned oil:
Step 2
Whisk together all oil ingredients in a small bowl until combined well.
Form and bake sfogliata:
Step 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).
Step 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.
Step 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.
Step 6
*Available at fornobravo.com.
Step 7
**Available at D. Coluccio & Sons (718-436-6700).
Bread keeps, wrapped well in plastic wrap, at room temperature 2 days or frozen 1 month.
Leave a Review
Reviews (6)
Back to TopThis recipe sounds delicious, but I am confused by the rolling technique. Why is the dough rolled into a round instead of a square or rectangle? And why is it coiled instead of baked like a baguette? Thanks!
rlbonifay
New York, NY
12/29/2015
I'm not sure what I did wrong, but my loaf didn't rise very well. The texture was a little too much like corn bread than I would have liked, so next time I'll reduce the semolina flour. The anchovy filling was really tasty -- salty, of course, but very flavorful.
Anonymous
Santa Fe
8/24/2011
Well, was this a hit or what? My guests loved it so much they almost had no room for supper. I made Roasted Red Pepper and Feta Dip (from this website) and tapenade and they went very well with the bread. The only thing I might change is the semolina. I really was not fond of the grainy texture it gave to the bread.
Gillen R.
Saint John, NB
5/11/2006
I would like to add my 2 cents about semolina. It is a wheat flour but it's very coarse. It almost looks like polenta. This recipe looks really good. Even if I don't make the bread I will make the seasoned oil.
jfain
4/29/2006
To the cook from Frankfurt, "00" flour is a high quality pizza flour sold at fornobravo.com. It probably isn't necessary to spend the money on this ingredient if you want to try this recipe for fun. Regular all-purpose bread flour should do the trick. As for semolina flour, I wonder if it the same thing we call 'cream of wheat' or 'wheatlets'.
Anonymous
Vancouver, BC
4/20/2006
This rating is actually in anticipation of how good it'll be. It does sound delicious. I just have one question: for those of us living in Europe (Germany in particular) what are "00" flour and semolina flour? The flours here are graded in terms of numbers, i.e. "405" (regular all-purpose flour) or "550" or "1050". I'd love to make this recipe but am a little timid to start experimenting with flours. Can someone out there help? Thanks in advance, Rosemarie.
rokloglo
Frankfurt/Main, Germany
4/20/2006
