the early morning and can be
bought, piping hot, by the slice, off
big iron trays.
Get from the baker a piece of
uncooked bread, pull it out and
spread a baking sheet with it.
Cover the bottom of a saucepan
with olive oil. Add 2 lb of sliced
onions; do not brown them but let
them slowly melt almost to a
purée, which will take about 40
minutes. Pour the purée on to the
dough, put stoned black olives on
the top and decorate it with criss-
cross fillets of anchovy. Cook in the
oven.
If bread dough is unobtainable,