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1
Combine the yeast with 1/2 cup warm water in a bowl.
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2
Let rest for 10 minutes so the yeast dissolves.
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3
Put the flour into a large bowl with the salt.
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4
Make a well in the center of the flour and pour in the dissolved yeast and water mixture.
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5
Add 1 cup cool water and the 3 tablespoons of the olive oil.
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6
Using a wooden spoon, combine the ingredients until they form one mass of dough.
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7
You may need to add some more cool water.
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8
Turn the dough onto a lightly floured work surface and knead it for about 10 minutes, until it is silky smooth.
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9
Place the dough into a large, lightly floured bowl and turn it so that the entire surface of the dough is lightly coated with the flour.
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10
Cover the bowl with a kitchen cloth and place in a warm area of your kitchen (the top of the refrigerator is ideal), and let rest until it has doubled in size, about 1 1/2 hours.
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11
In the meantime, prepare the topping.
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12
In a 12-inch saucepan over low heat, combine the 1/2 cup of the olive oil.
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13
Add the scallions, anchovies, sugar and onions and continue carmelizing over low heat until vegetables are tender, about 15 minutes.
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14
Add the tomatoes and chili flakes.
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15
Stir to combine.
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16
Season to taste with salt and pepper, being aware that the anchovies themselves are salty.
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17
Continue simmering over low heat, stirring often, for about 10 minutes.
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18
Remove from the heat and transfer mixture to a mixing bowl to cool.
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19
Allow the mixture to come to room temperature.
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20
When the dough has doubled in size, punch it down and knead for 1 minute in the bowl.
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21
On a lightly floured work surface, and using a rolling pin, roll out the dough into a large rectangle, about 1/4 inch thick.
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22
Using a sharp knife, cut the rectangle into squares, 3 by 5 inches large.
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23
Fill a deep pot no more than halfway with extra-virgin olive oil.
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24
Heat oil over medium-high heat until it reaches a temperature of 350 degrees.
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25
The oil should remain at or around this temperature throughout the cooking process.
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26
Working in batches of 6, fry the dough until golden brown.
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27
Use a slotted spoon or spider to gently drop the dough into the water, being careful not to splatter the hot oil.
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28
Using the same spoon or spider, remove the finished bread to a plate lined with paper towels.
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29
As the bread is draining, reheat the tomato mixture, stirring well top recombine the ingredients.
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30
Placed the fried dough pieces on a warm serving platter and spoon about 2 tablespoons tomato mixture over the top of each piece.
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31
Sprinkle with caciocavallo cheese, to taste, and serve immediately.
