David R. Crowe:
Sourdough made with 600g flour
David R. Crowe:
Divide dough into three
David R. Crowe:
Roll or pull into a disk
David R. Crowe:
Cornmeal to stop disks from sticking
David R. Crowe:
Prick dough layer with fork
David R. Crowe:
250g unpitted olives
David R. Crowe:
Pit half and decorate
David R. Crowe:
Add one can anchovies, chopped
David R. Crowe:
Second layer of dough, pricked
David R. Crowe:
With olives and anchovies
David R. Crowe:
Third disk, with oil
David R. Crowe:
Pricked, on the baking stone
David R. Crowe:
Baked
David R. Crowe:
La Cucina Pugliese