Doses for a 30x40cm tray.




  • 1/2kg flour
  • 25gr yeast
  • 1/2kg skinless tomatoes
  • 4 or 5 anchovies
  • 2 cloves of garlic
  • Salt
  • Extra virgin olive oil



For the sauce


In a pan place 2 to 3 small cups of extra virgin olive oil, a pinch of salt, 1/2kg of skinless tomatoes , 4 or 5 anchovies and cook together for about 15 minutes. Put everything through a liquidizer.


For the bread


Place all the flour on a wooden pasta board, make a crater in the middle for the yeast, 1 spoonful of salt and enough warm water to make a dough.


Continue to knead the dough before covering it over with a cloth and leaving it to rest for 30 minutes in a warm place to aid the rising.


Lay the dough out on the tray to a thickness of about 1cm: spread the sauce with a spoon over the dough then cover and allow to rest for another 30 minutes in a warm place.


Bake in warm ventilated oven at 200 degrees centigrade for 30 minutes.