Pain bagnat de la turbie

1 Servings

Ingredients

Quantity Ingredient
Olive oil rolls
2 cups Tepid tap water
1 Envelope active dry yeast
4 cups Unbleached; all-purpose flour
1 1/4 cups unbleached; all-purpose flour (up to 1)
2 tablespoons Olive oil
1 tablespoon Salt
Cornmeal for the pan
Extra virgin olive oil
Salt
8 Flat anchovy fillets; chopped
3 larges Ripe tomatoes; sliced
1 large Sweet onion; sliced
1 large Green pepper; seeded and sliced
½ cup Pitted nicoise olives
Chopped basil; optional

Directions

SPONGE

DOUGH

FILLING

For the sponge, combine ingredients in the bowl of an electric mixer fitted with the paddle. Mix on low to medium speed for 5 minutes, until the dough is smooth and elastic. To mix in the food processor, combine ingredients and pulse repeatedly until smooth. Let rest 5 minutes, then run continuously for 30 seconds.

Scrape the sponge into a bowl and cover tightly with plastic wrap. Allow to rise at room temperature until double. Deflate sponge and refrigerate at least 8 hours or overnight.

For dough, add flour, oil and salt to sponge and stir in with a rubber spatula. Return to mixer and mix with dough hook about 5 minutes on low speed, until dough is smooth and elastic. To mix dough in processor, place dough in work bowl fitted with metal blade. Pulse until smooth, then allow to run continuously for 30 seconds. Allow to rest 5 minutes, then repeat 30 second mixing.

Scrape dough to an oiled bowl and cover with plastic. Let dough rise until double. Flour work surface and place dough on it. Deflate dough by pressing hard with palms of hands; divide into 8 equal pieces. Round each piece of dough by tucking the ends underneath and forming a rough half-sphere. Cover with a towel or plastic and allow to rest 5 minutes.

Place rolls on cookie sheets dusted with cornmeal. Cover with a towel or plastic and allow to rise until double.

About 30 minutes 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 cup water into pan on lowest rack. Add water again after 5 minutes of baking. Bake 30 minutes until rolls are well colored and risen. Cool on a rack.

To make the pains bagnats, split rolls and generously oil cut surfaces. Add 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 so. Cut in quarters to serve.

Yield: 8 pains bagnats

Recipe by: Cooking Live Show #CL8926 Posted to MC-Recipe Digest V1 #720 by "Angele and Jon Freeman" <jfreeman@...> on Aug 4, 1997

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