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Add a photoServings: 8
Ingredients
- 2 c. Tepid tap water
- 1 env Active dry yeast
- 4 c. Unbleached all-purpose flour
- 1 c. Unbleached all-purpose flour - (to 1 1/4 c.)
- 2 Tbsp. Extra virgin olive oil
- 1 Tbsp. Salt
- Â Â Cornmeal for the pan
- Â Â Extra-virgin extra virgin olive oil
- Â Â Salt to taste
- 8 x Flat anchovy fillets minced
- 3 lrg Ripe tomatoes sliced
- 1 lrg Sweet onion sliced
- 1 lrg Green pepper seeded, sliced
- 1/2 c. Pitted Nicoise olives
- Â Â Minced basil (optional)
Directions
- For the sponge, combine ingredients in the bowl of an electric mixer fitted with the paddle. Mix on low to medium speed for 5 min, till the dough is smooth and elastic. To fold in the food processor, combine ingredients and pulse repeatedly till smooth. Let rest 5 min, then run continuously for 30 seconds.
- Scrape the sponge into a bowl and cover tightly with plastic wrap. Allow to rise at room temperature till double. Deflate sponge and chill at least 8 hrs or possibly overnight.
- For dough, add in flour, oil and salt to sponge and stir in with a rubber spatula. Return to mixer and mix with dough hook about 5 min on low speed, till dough is smooth and elastic. To mix dough in processor, place dough in work bowl fitted with metal blade. Pulse till smooth, then allow to run continuously for 30 seconds. Allow to rest 5 min, then repeat 30 second mixing.
- Scrape dough to an oiled bowl and cover with plastic. Let dough rise till double. Flour work surface and place dough on it. Deflate dough by pressing hard with palms of hands; divide into 8 equal pcs. Round each piece of dough by tucking the ends underneath and forming a rough half-sphere. Cover with a towel or possibly plastic and allow to rest 5 min. Place rolls on cookie sheets dusted with cornmeal. Cover with a towel or possibly plastic and allow to rise till double.
- About 30 min before baking, preheat oven to 500 degrees and set racks in the middle and lowest levels. Set a pan on the lowest rack to hold water to make steam during the initial part of the baking. Place pans with rolls in oven, then pour 1 c. water into pan on lowest rack. Add in water again after 5 min of baking. Bake 30 min till rolls are well colored and risen. Cold on a rack.
- To make the pains bagnats, split rolls and generously oil cut surfaces. Add in ingredients in order to bottom sides of rolls. Replace tops and press. Arrange rolls on a pan and place another pan on them. Place a weight on the top pan and leave them an hour or possibly so. Cut in quarters to serve.
- This recipe yields 8 pains bagnats.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 182g | |
| Recipe makes 8 servings | |
| Calories 347 | |
| Calories from Fat 39 | 11% |
| Total Fat 4.51g | 6% |
| Saturated Fat 0.65g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 881mg | 37% |
| Potassium 368mg | 11% |
| Total Carbs 65.7g | 18% |
| Dietary Fiber 4.2g | 14% |
| Sugars 3.03g | 2% |
| Protein 10.58g | 17% |
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