Cooks in: 45mins
Levels: Medium
Serves: 12
List of Ingredients
- 1 1/2 LB. of cornmeal
- 2 C. of Italian 00 flour
- 6 OZ. of olives, pitted
- 3/4 OZ. of fresh brewer's yeast
- Anchovy fillets in oil
- Extravirgin olive oil
- Fennel seeds
- Ground chili pepper
- Salt
Method
1
Warm 1 3/4 cups of water, then dissolve the crumbled yeast in it. Mix the flours with a pinch of salt and combine with the water, then knead the mixture on a work surface to make it more elastic.
2
Spread the dough on a baking sheet greased with oil, stretching it thin with your hands until you have an even layer.
3
Let it rise for 30 minutes, covered with a damp kitchen towel. Flavor the flatbread with chopped or crushed olives, a few pieces of anchovy, chili pepper and fennel seeds. Drizzle with oil and bake at 425 °F for about 20 minutes.