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10
MY
ROUSES
EVERYDAY
MARCH | APRIL 2014
Donald Rouse’s
Anchovy Bread
WHAT YOU WILL NEED
1
package active dry yeast
1
teaspoon sugar
1½ cups warm water
1
teaspoon Rouses salt
1½ teaspoons dried oregano
1
teaspoon crushed red pepper
1
tablespoon finely chopped garlic
up to 4½ cups all-purpose flour
⅓
cup grated Pecorino Romano cheese
½
cup grated Parmesan cheese
5
tablespoons Rouses extra-virgin olive oil
1
(2-ounce) tin anchovy fillets packed in olive oil
¼
cup small chunks Pecorino Romano cheese
HOW TO PREP
To make the yeast mixture: In a small bowl, combine dry yeast and sugar with the warm water. Let
stand until foamy, about 8
minutes.Ina large bowl, combine the salt, oregano and red pepper; add
chopped garlic and two cups of flour. Add the foamy yeast mixture, stir to combine. Add one cup of
flour. Using your hands, work mixture to form a smooth, wet dough. Add the Pecorino Romano and
1/3 cup of the Parmesan cheese (reserve rest for baking) and work into the dough. Add remaining
flour 1/2 cup at a time, kneading to create a slightly wet dough (you want a dough dry enough so that
it doesn’t stick to your fingers). Continue kneading until bread dough until smooth, about 3 minutes.
Use one tablespoon of olive oil to lightly oil a large bowl. Place the dough in the bowl, and turn over and over
to coat. Cover the bowl with plastic wrap or a damp clean kitchen towel and set aside to rise for one hour.
Coarsely chop half of the anchovies and set aside. Break or chop ½ cup Pecorino Romano into
chunks. Remove dough from bowl and set on a flowered surface. Smash the dough until thin and
divide into two equal portions. Roll each portion into a round loaf. Grease baking sheet with thin
coating of olive oil. Place dough on sheet, and, using your finger, poke 1-inch deep holes all over both
loaves. Fill holes with chopped anchovies or cheese. Brush tops of loaves with olive oil, and cover
baking sheet with Saran wrap and set aside until dough has doubled in size again, about one hour.
Preheat the oven to 350 degrees F. Decorate loaves with whole anchovy fillets, drizzle with remaining
olive oil and sprinkle with Parmesan cheese. Bake for 30 to 40 minutes, or until bread is golden brown.
(Makes 2 Loaves)
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RECIPES
photo by
Eugenia Uhl