These buns may be small but they pack a big punch in the flavour stakes. We love them served more or less straight from the oven, but if you wanted to bake them a little ahead of time, you could warm them in a moderate oven just before serving.
- 2 tsp fennel seeds
- 600 gm strong white flour (4 cups)
- 50 gm pecorino, coarsely grated
- 1 tbsp finely chopped oregano
- 10 gm dried yeast (2½ tsp)
- 50 ml extra-virgin olive oil
- 60 gm sopressa, diced, plus extra, sliced, to serve
- 1 egg yolk, lightly beaten with 1 tbsp milk
Whipped anchovy butter
- 200 gm softened butter
- 8 anchovy fillets, finely chopped
- Finely grated rind of 1 lemon
- 1Dry-roast fennel seeds in a small saucepan until fragrant and lightly roasted (20-30 seconds). Combine with flour, pecorino, oregano, yeast and 2 tsp salt in an electric mixer fitted with a dough hook, and mix to combine. With mixer on medium speed, add oil and 375ml lukewarm water, and knead until smooth and elastic (5-6 minutes). Add sopressa and knead to combine. Transfer to a lightly oiled bowl, cover and stand until doubled in size (1 hour).
- 2Preheat oven to 200C and line 2 trays with baking paper. Turn dough out onto a lightly floured surface, knock down, then pinch off walnut-sized pieces of dough (about 35gm each) and roll into smooth balls. Place on prepared trays, leaving a few centimetres between each for expansion. Cover and stand until risen by about half (30 minutes). Lightly brush with eggwash and bake, swapping and turning trays occasionally, until golden brown (15-20 minutes).
Stand for 10 minutes to cool.
- 3Meanwhile, for whipped anchovy butter, beat ingredients in an electric mixer until light and fluffy, season to taste and keep at room temperature. Serve with the warm salami and fennel seed buns and sliced sopressa.
Drink Suggestion: Dry sangiovese rosé Drink suggestion by Max Allen