Ripple Bread with Walnuts & Anchovies

I am a woman of many things, but I am mostly a woman of bread, and this ripple bread proves my point. This bread has no yeast, is ready in 30 minutes and uses easy, basic ingredients. It’s a perfect beginner bread, and even better if you’re looking to satisfy a pizza craving, but you have no desire to make a real pizza.

I glammed up this ripple bread recipe with a cilantro sauce and anchovy walnuts (which are bomb, btw) but really you can add whatever toppings you want. It’s a texture-filled, tear-apart, delicious recipes that’s fun to make and SO fun to eat. I highly recommend it for any dinner party or solo-party you have in the works.

Ingredients for this ripple bread dough

• 140 grams all-purpose flour 1 cup, plus more for rolling
• 3/4 tsp baking powder
• 1/2 tsp kosher salt
• 112 grams plain greek yogurt or skyr, about 1/2 cup
• 1/4 cup ice water

How to make and prepare the ripple bread dough

This bread is easy – the skyr does all the work. There is not much kneading, not much resting, and no dealing with yeast (even though I love yeast, but that’s for another time). Here are the basics on how to prepare this ripple dough:

Whisk together the flour, baking powder and salt. Add in the skyr and the water and mix until you form a rough dough. Knead the dough slightly in the bowl until you for a smooth ball. Cover and let rest for 10 minutes.
Preheat the oven to 450F.
On a lightly floured surface, roll the dough out into a large oval. You want to get it about 18″ long, or at least as long as possible.
Roll the dough onto your rolling pin, and then transfer it to a 12″ cast iron pan, or something similarly shaped that can be baked in the oven.
Position the dough so that some areas overlap others, making a “ripple” effect.

Bake for about 18-20 minutes or until the dough is golden brown.

Ingredients for the cilantro sauce

• 1 cup fresh cilantro, leaves and stems
• 1 cup fresh basil, leaves and stems
• 4 cloves garlic
• 1/2 tin anchovies
• The juice from one lemon
• 1/4 cup olive oil, plus more as needed

How to make and use the cilantro sauce

I love a blended sauce, and in this one we just blend allll the ingredients together. It will get bright green and richly vibrant, kind of like a thinner, cilantro-y gremolata. Plus anchovies, and who can be mad at anchovies.

Ingredients for the anchovy walnut topping

• 1/4 cup raw walnuts, roughly chopped
• 1/2 tin anchovies
• 1 tbsp olive oil

How to make the anchovy walnut topping

This is super simple – so plan to do it while the bread is baking. All you are doing is toasting the walnuts in oil, and simultaneously melting the anchovies so you get all of the flavor in a salty, crunchy, roasty mess.

So put a pan on medium heat and add the oil. When the oil is warm, add the anchovies and walnuts and cook for 4-5 minutes, or until the walnuts are toasted and the anchovies have melted into the oil. Remove from the heat and set aside.

Other topping ideas for this ripple bread

I love talking toppings – I think in another life toppings were my calling. For this ripple bread, I love the idea of these other routes for adding on your own flavor:

• Simple pesto and burrata, you just can’t beat it
• Peach habanero hot sauce?? Plus fresh herbs
• Fried dates and labneh – can’t go wrong
• Ricotta and some chili oil – very east meets west, but so so good
• Calabrian chili and anchovies – no cooking but alllll flavor

Looking for other bread recipes?

I LOVE BREAD – ok here are my favorites for all my other bread b*thces out there:

And that’s it for this ripple bread!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3