Pain Bagnat De La Turbie - (Olive Oil Rolls) Recipe - Cooking Index
Pain Bagnat De La Turbie - (Olive Oil Rolls) Recipe - Cooking Index
| Sponge | ||
| 2 cups | 474ml | Tepid tap water |
| 1 | Active dry yeast | |
| 4 cups | 250g / 8.8oz | Unbleached all-purpose flour |
| Dough | ||
| 1 cup | 62g / 2.2oz | Unbleached all-purpose flour - - (to 1 1/4 cups) |
| 2 tablespoons | 30ml | Olive oil |
| 1 tablespoon | 15ml | Salt |
| Cornmeal - for the pan | ||
| Filling | ||
| Extra-virgin olive oil | ||
| Salt - to taste | ||
| 8 | Flat anchovy fillets - chopped | |
| 3 | Ripe tomatoes - sliced (large) | |
| 1 | Sweet onion - sliced (large) | |
| 1 | Green pepper - seeded, sliced (large) | |
| 1/2 cup | 118ml | Pitted Nicoise olives |
| Chopped basil - (optional) |
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.
This recipe yields 8 pains bagnats.
Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Nick Malgieri - From the TV FOOD NETWORK - (Show # CL-8926)
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