Recipe, serves 6-8
For the dough:
- 250 grams all-purpose flour
- 70 grams semolina flour
- 12 grams fresh compressed yeast
- 10 grams sugar
- 10 grams salt
- 220 grams warm water (more or less depending on the conditions)
- 2 tablespoons olive oil
For the seasoning:
- 3 large red onions, sliced and blanched
- 1 cup tomato sauce
- 1 cup toasted bread crumbs
- 1 cup pecorino, finely grated
- 2 tablespoons extra-virgin olive oil
- 4 to 6 anchovies or sardines, chopped
- Big pinch dried oregano
Combine the flours, yeast, sugar, and salt. Start adding the water, little by little, mixing it with your hands and using a pastry scraper to incorporate the scraps. The dough should be soft and pliable. Add the 2 tablespoons olive oil and knead in.
Coat a 9-inch high-sided pan with olive oil, place dough in the middle of the pan and stretch the dough to the sides of the pan.
In another bowl, combine the blanched onion with the tomato sauce, bread crumbs, pecorino, 1 tablespoon olive oil, and anchovies and mix gently together. Spread over the dough and drizzle with remaining tablespoon olive oil. Sprinkle with oregano. Cover the pan and let it rise in a warm part of the house for at least 2 hours. Bake in a preheated 350°F oven for 30 minutes.