Ingredients: Per 4 servings
Dissolve the yeast in 3 tbsp of warm water. Add 3.5 oz flour and mix the ingredients together to form a loaf of dough. Cut a little cross on top and place in a floured bowl and cover with a dish cloth. Let rise for 20 minutes. Form a well with the remaining flour on the work surface. Add a pinch of salt and pour 4 tbsp of oil in the center. Begin mixing the ingredients with your fingertips, then add the other ball of dough and continue kneading, adding about 1/2 cup warm water. Continue kneading with increasing force until the dough is elastic. Then let rise for an hour. Once risen, divide into two portions. Roll out one part and use it to cover an oiled baking sheet. Place the ricotta and pieces of goat's cheese on top. On top of the cheese, place the mortadella, Parmigiano shavings and a couple pieces of anchovy fillet. Roll out the other portion of dough and place on top. Press down along the edges to seal. Drizzle with the remaining oil and let the focaccia rise for another hour. Then bake in a 450 °F oven for about 30 minutes.