125 ml extra virgin olive oil
1 red onion, sliced thinly
500 g cherry tomatoes, halved
25 g anchovies in oil, drained
60 g caciocanello cheese, roughly grated
While the dough is rising prepare the sauce. Heat 2 tbs olive oil in a saucepan, add the onion and sweat over medium heat until softened. Add the tomatoes and season with salt and pepper, then cover with a lid, reduce the heat to low and cook for 20 minutes. Add the anchovies for the final 5 minutes. Preheat the oven to 220°C, when the bread dough has risen, add 80 ml oil to it and, using your hands, knead it in. You may feel that the oil is not being absorbed; continue to knead for about 10 minutes and it will be evenly distributed. Gently grease a 28 cm round baking tray with olive oil and place the dough on it. Using your fingers, spread it around to the edges. Scatter the cheese all over the dough and top with the tomato and anchovy sauce. Reduce the oven temperature to 200°C and bake the Sfincione for 35 minutes or until puffed up and golden.