Ingredients

3/4 cup warm water (105-115°F)

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

For seasoned oil

• 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

Description

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.

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