John Myers
Ingredients for 1 servings:
- 250 g flour
- 20 g yeast
- 4 tbsp oil
- ⅛ liter milk (lukewarm)
- 1 pinch of salt
- 1 pinch(s) of sugar
- 50 g anchovy fillet(s) (approx. 10 pieces)
- 500 g onion(s) (preferably vegetable onions)
- 60 g olives (green olives filled with paprika paste)
- 2 garlic cloves
- 3 tbsp olive oil
- 1 pinch(s) of Allspice (ground)
- Salt and pepper, black
Instructions
Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours
hot and hearty
First, soak the anchovy fillets in cold water (at least 30 minutes). For the dough, mix the lukewarm milk with the oil and sugar. Add the flour and crumble the yeast over it, then knead everything together on a low speed. Then add the salt and knead the dough on the highest speed until it bubbles and pulls away from the bowl. Add a little more flour if necessary. Then, dust the dough with flour and let it rise in a warm place for about 30 minutes. Peel the onion and slice it into rings. Fry it in 3 tablespoons of oil over low heat until translucent. Press the garlic cloves through a press and add them. Season the onions with allspice, a little salt, and plenty of pepper. Thinly slice the olives and halve the drained anchovy fillets lengthwise. Roll out the dough on a floured surface (5 mm thick) and place it in a well-greased springform pan (26-28 cm). Prick all over with a fork. Add the onions. Then top with the sliced olives. Finally, arrange the anchovy fillets in a lattice pattern on top. Bake in a preheated oven at 200°C on the middle rack for about 30 minutes. Remove the cake from the pan immediately after baking and serve hot. A lightly dressed cucumber salad is a great accompaniment, if desired.
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