Pain bagnat de la turbie

 
                          Pain Bagnat De La Turbie
 
 Recipe By     : Cooking Live Show #CL8926
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cooking Live                     Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         olive oil rolls
                         sponge:
    2      cups          tepid tap water
    1      envelope      active dry yeast
    4      cups          unbleached -- all-purpose flour
                         dough:
    1      1/4 cups      unbleached -- all-purpose flour
                         -- , (up to 1)
    2      tablespoons   olive oil
    1      tablespoon    salt
                         cornmeal for the pan
                         filling:
                         extra virgin olive oil
                         salt
    8                    flat anchovy fillets -- chopped
    3      large         ripe tomatoes -- sliced
    1      large         sweet onion -- sliced
    1      large         green pepper -- seeded and sliced
      1/2  cup           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.
 
 Yield: 8 pains bagnats
 
 
 
 
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