- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 1 baking tray
- Cooking methods: Oven
- Cuisine: Italian Regional
- Energy 191.65 (Kcal)
- Carbohydrates 32.43 (g) of which sugars 0.78 (g)
- Proteins 6.31 (g)
- Fat 5.06 (g) of which saturated 0.75 (g)of which unsaturated 0.69 (g)
- Fibers 1.90 (g)
- Sodium 295.92 (mg)
Indicative values for a portion of 90 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Tips and Notes
You can use anchovies in oil or salt, as long as they are large enough and of good quality.
For this recipe, I used a mix of Caputo Nuvola and Pizzeria flour. However, a type 0 or 00 flour suitable for pizzas and focaccias is also fine. In any case, add water gradually, because absorption varies depending on the flour and environmental conditions.
You can also knead by hand, in a bowl or on the work surface.
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