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Ingredients

• 250 g semola rimacinata (fine durum wheat flour)
• 250 g strong white bread flour
• 7 g dried yeast (1 sachet)
• 350 ml lukewarm water
• 10 g fine salt
• 3 tbsp Castruriali extra virgin olive oil (plus more for the tin) — Olive oil goes into the dough, the onions and over the top before baking.
• 5 tbsp Castruriali extra virgin olive oil — Olive oil goes into the dough, the onions and over the top before baking.
• 2 large onions, thinly sliced
• 400 g tinned chopped tomatoes or passata
• 6 anchovy fillets in oil, chopped
• 120 g caciocavallo (or provolone), half diced and half grated
• 2 tsp dried oregano
• 50 g dried breadcrumbs
• salt and black pepper

Method

1. Make the dough. Dissolve the yeast in the water. Mix with both flours, then add the salt and oil and knead for 10 minutes until smooth and soft (it will be quite sticky). Cover and leave to rise in a warm place for about 2 hours, until doubled.
2. Cook the onions. Meanwhile warm 3 tablespoons of the oil in a wide pan, add the onions with a splash of water and a pinch of salt, cover and cook gently for 15 minutes until very soft. Add the tomatoes and half the anchovies and simmer, uncovered, for 20 minutes until thick. Season and cool.
3. Second rise. Oil the tin generously. Press the dough into it with oiled fingers right to the corners, about 2 cm (¾ in) thick. Cover and leave for 45 minutes until puffy.
4. Top. Heat the oven to 220°C (425°F) or 200°C fan. Press the diced cheese and remaining anchovies into the dough with your fingertips. Spread the sauce over the top. Toss the breadcrumbs with the grated cheese, oregano and the remaining 2 tablespoons of oil and scatter over.
5. Bake. Bake for 25–30 minutes until the base is golden and crisp underneath and the crumbs are toasted. Rest for 10 minutes before cutting into squares.