Pain Bagnat De la Turbie
| Yield: | 1 Servings |
| Categories: |
| Olive oil rolls | ||
| SPONGE | ||
| 2 | c | Tepid tap water |
| 1 | Envelope active dry yeast | |
| 4 | c | Unbleached; all-purpose flour |
| DOUGH | ||
| 1 | 1/4 cups unbleached; all-purpose flour (up to 1) | |
| 2 | tb | Olive oil |
| 1 | tb | Salt |
| Cornmeal for the pan | ||
| FILLING | ||
| Extra virgin olive oil | ||
| Salt | ||
| 8 | Flat anchovy fillets; chopped | |
| 3 | lg | Ripe tomatoes; sliced |
| 1 | lg | Sweet onion; sliced |
| 1 | lg | Green pepper; seeded and sliced |
| 1/2 | c | Pitted nicoise olives |
| Chopped basil; optional |
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