Italian Snacking Bread

By • June 13, 2013 • 28 Comments



Author Notes: This is a version of Focaccia alla Barese, an Italian flatbread topped with anchovies, olives, and onions. Mine is a softer, moister bread due to the addition of egg and a quicker rise. Cut it in small pieces and pack it for a ride or simply enjoy it on the deck with a lovely glass of wine. (And for those of you who think you don't like anchovies, you'll probably never even realize that they're there!)inpatskitchen

Food52 Review: WHO: Coming in at fifty-three Community Picks and four contest wins, inpatskitchen is a champion Food52 heavyweight. 
WHAT: A soft bread with a salty topping that’ll have you coming back for seconds.
HOW: Mix up a quick focaccia dough, top it with sautéed onions, anchovies, and olives, and bake until golden brown. Cut into small pieces and start snacking.
WHY WE LOVE IT: This focaccia has it covered in both the texture and the flavor departments: soft, buttery bread with crispy edges and a savory, oniony topping. The only place where this bread falls short? It doesn’t come with a ticket to Italy. 
A&M

Makes one 9- by 13-inch loaf

For the bread:

  • 2 1/4 teaspoons active dry yeast
  • 1 cup warm water (100 to 120° F)
  • 1 egg, lightly beaten
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 2 tablespoons extra virgin olive oil
  • 3/4 teaspoons salt
  • 2 1/2 to 3 cups bread flour
  1. In a large mixing bowl, combine the yeast with the warm water and let the mixture rest for about 5 minutes. Stir in the egg, oregano, basil, olive oil, and salt.
  2. Start by slowly stirring 2 cups of the flour into the liquid mixture, then add more as needed to form a soft yet somewhat sticky dough. Cover and let rest for about 20 minutes.
  3. After the 20-minute rest, turn the dough out into an oiled 9- by 13-inch baking pan. Since the dough is sticky, use wet hands to press it into the pan evenly. Let this rest while you make the topping.

For the topping and baking:

  • One 2-ounce tin of anchovies packed in oil
  • 1 tablespoon extra virgin olive oil
  • 1 very large sweet onion, halved and thinly sliced
  • 25 to 30 oil-cured black olives, pitted and roughly chopped
  1. Drain the oil from the anchovies into a large sauté pan and add the tablespoon of olive oil. Turn the heat to medium, add the onions, and sauté.
  2. Once the onions have barely started to soften, mince the anchovies and add them to the pan. Continue to sauté until the onions just barely begin caramelize and the anchovies "disappear." Stir in the chopped olives and let the mixture cool.
  3. Once cooled, spread the onion, anchovy, and olive mixture over the bread dough and let rise another 30 minutes or so.
  4. Heat your oven to 400° F and bake the bread for 25 to 30 minutes until lightly browned. Remove from the oven and let rest in the pan for about 10 minutes. Use 2 spatulas to lift from the pan and let the bread cool to room temperature. Cut into small pieces to serve.
Jump to Comments (28)

Comments (28) Questions (0)

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about 1 month ago I_Fortuna

I have never had to use egg when making a dough like this. What really makes mine special is proofing it for 12 to 14 hours. This breaks down the gluten and makes it more friendly to the digestive track. The dough can be rolled or gravity stretched to make it nice and thin. Depending on how hot the oven is preheated to, it can come out crispy or more soft. I heat mine to 500 degrees and brush the surface of the bread with olive oil. This keeps the bread or dough from burning although I like a little carbon (pronounced car-bone) on my breads.
Next time I make a bread, I am going to try and use a combo of chickpea flour and almond flour. Since I will be using only a little wheat flour, I will cut back on the yeast. There will not be a need for a significant proofing time as well.

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about 1 month ago inpatskitchen

Your thoughts are well taken. When I was making this I was thinking of a softer bread, therefore the egg. Certainly it would be wonderful using your method. Thanks!

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about 1 month ago I_Fortuna

Thanks for your kind words. We are diabetic so I have to really get creative in the kitchen in order to assure a balance in our carb intake. I noticed that when I proofed the dough longer it has less of a health impact. I like the use of egg, it is a good added protein for us too. Thanks for your recipe too!

Dscn3274

about 1 month ago inpatskitchen

Would love to see some of your recipes! Please post!

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about 1 month ago I_Fortuna

Hi there, sorry for the delay in answering your post. I appreciate the invitation, however, I am not sure what you are looking for exactly. We eat very simply, primarily just easily prepared proteins, fruits and veggies. I make homemade Mexican food but am forbidden to give out the recipes LOL Hubby does not even have them and I had to deny the neighbors so I don't know what I can contribute.
I have accumulated a lot of nutritional information that has limited my recipe collection as well. Let me know if you are looking for anything in particular and I will help if I can. : )

Dscn3274

about 1 month ago inpatskitchen

I was just hoping you might share with the community but I certainly understand if that's not possible.

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about 1 month ago Footnotes

This looks wonderful! We're going to make it next week at the beach. We have folks who don't like olives (boo) so we'll try capers on one and grapes on the other.

Dscn3274

about 1 month ago inpatskitchen

Thanks so much Footnotes! Capers and grapes sound wonderful!!

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about 1 month ago whmcdevitt

couldn't you use pizza dough to make a faster version?

Dscn3274

about 1 month ago inpatskitchen

I'm assuming you mean a pre made pizza dough...sure you can but the bread itself won't be as soft because of the lack of egg. Go for it!

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2 months ago cookbookchick

I can't stop thinking about this, Pat. Your recipes make me wish I lived in your kitchen! Congratulations on the Wildcard win!

Dscn3274

2 months ago inpatskitchen

Thank you cookbookchick! You're welcome in my kitchen anytime!

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2 months ago creamtea

Congratulations, Pat! Sounds delicious! F52 champion!

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2 months ago Kukla

Congratulations Pat on the Wildcard win!!! This is a kind of bread which I am sure would quickly disappear right from the pan in our home.

Dscn3274

2 months ago inpatskitchen

Thank you Kukla....it disappears mighty quickly at our house!

Junechamp

2 months ago ChefJune

June is a trusted source on General Cooking.

How could anything with onions and anchovies be bad? reminds me of Pissaladière when it's made with a yeast dough. Provence used to be part of Italy, and vice versa...

Dscn3274

2 months ago inpatskitchen

Yes... so similar!

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2 months ago GiGi26

sounds.......my proofreading is perfect AFTER I post :)

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2 months ago GiGi26

Congratulations on your WILD CARD PICK!! It looks beautiful and sound sinfully yummy!! AND........you know I could live on BREAD!

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2 months ago plainhomecook

This looks just perfect to make for the family at the beach in a few weeks.

Dscn3274

2 months ago inpatskitchen

Thanks so much plainhomecook! Please let me know how it goes over if you make it!

Sausage2

6 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

So. good.

Dscn3274

6 months ago inpatskitchen

Did you make it Emily? We really like it!

Sausage2

6 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Yes, and now I want it again!

Dscn2212

6 months ago boulangere

Cynthia is a trusted source on Bread/Baking.

A gorgeous slab of goodness!

Dscn3274

6 months ago inpatskitchen

Thanks so much Cynthia!

Sausage2

about 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Yum. This would definitely make a car ride more enjoyable!

Dscn3274

about 1 year ago inpatskitchen

Thanks Emily! I just love savory anything!