Summary

Ingredients

For the yeast dough:

• 250 g flour
• 20 g yeast
• 4 tablespoon oil
• liters ⅛ milk, (lukewarm)
• 1 pinch (s) salt
• 1 pinch (s) sugar

For covering:

• 50 g anchovy fillet (s) (approx. 10 pieces)
• 500 g onion (s), (preferably veetable onions)
• 60 g olives, (reen filled with paprika paste)
• 2 cloves garlic)
• 3 tablespoon olive oil
• 1 pinch (s) allspice, (ground)
• Salt and pepper, black

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Instructions

1. First of all, put the anchovy fillets in cold water (at least 30 minutes).
2. For the dough, mix the lukewarm milk with the oil and sugar. Add the flour and crumble the yeast over it and knead everything first on a low level. Then add the salt and knead the dough on the highest setting until it bubbles up and separates from the bowl. Possibly add a little more flour. Then dust the dough with flour in a warm place and let it rise for about 30 minutes.
3. Now peel the onion and cut into rings and fry in 3 tablespoons of oil over low heat until translucent. Press the garlic cloves through the press and add them. Season the onions with allspice, salt (a little) and pepper (plenty).
4. Cut the olives into thin slices and halve the drained anchovy fillets lengthways.
5. Roll out the dough on a floured work surface (5 mm thick) and place in a well-greased springform pan (26-28 cm). Pierce with a fork. Put the onions on top. Then cover with the olive slices. And finally distribute the anchovy fillets over them like a grid.
6. Bake in the preheated oven at 200 ° C on the middle rack for about 30 minutes.
7. Remove the cake from the tin immediately after baking and serve hot.
8. If you want, a lightly dressed cucumber salad tastes very good with it.