Stuffed bread from Vis

Serves 4 Cakes, Bread and Pastries

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Method

To make the filling, heat the oil in a frying pan over a medium heat and sauté the onions until translucent, about 10 minutes. Add the tomatoes, season with sea salt and black pepper, then cook for 20 minutes. Remove the pan from the heat, allow to cool, then stir in the parsley and anchovies. Set aside.

To make the dough, put the flour, 300ml water, yeast and salt in a stand mixer with a dough hook. On a medium speed, work the dough for about 20 minutes, then add the olive oil and work for a further 5 minutes until the mixture comes together. Put the dough in a greased container and cover with a clean cloth or cling film. Place the dough in a warm spot (22-28C) until it doubles in size, about 30-40 minutes.

Grease a 20cm oven tray. Divide the dough in two and roll the first piece out to fit the tray, allowing for a 1cm overhang. The dough should be 11⁄2cm thick. Spread the anchovy filling on top.

Roll out the second piece of dough the same way, then use it to cover the first piece. Twist the edges to seal the dough, prick with a fork and let it sit in a warm place for 20-25 minutes.

Preheat the oven to 180C/ 350F/Gas 4. Before baking, brush the top with water and sprinkle with sea salt. Bake in the oven for 25-30 minutes or until golden brown. When baked, cover with a clean tea towel and allow it to cool before cutting it into squares or triangles.