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1
In a large bowl, stir the yeast into the warm water, permitting it to rest and dissolve for 15 minutes.
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2
In a small bowl, combine the tepid water, the oil, the cream, and the sea salt.
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3
Combine the flours and add them, with the liquids, to the rested yeast, working the components into a rough dough.
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4
Turn it out into a lightly floured work surface, kneading it into soft, smooth dough.
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5
The task takes at least 8 minutes.
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6
Transfer the dough to a lightly oiled bowl, cover it with plastic wrap and permit it to rise for 1 hour or until the dough has doubled.
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7
Now, turn to the toppings.
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8
Wash and trim the rape and place them in a pot, covering them with cold water, adding the tablespoon of sea salt and poaching them for 3 minutes.
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9
Drain the rape very well, transferring them to absorbent paper towels.
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10
When the rape are cooled a bit, squeeze each piece, extracting as much water as you can before chopping them coarsely and setting them aside.
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11
Rinse the anchovies.
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12
Remove the heads and bones, dry them on paper towels, and crush lightly with a fork.
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13
In a large saute pan over a medium flame, heat 1/2 cup of the olive oil, scenting it with the garlic and the chile, softening the garlic but taking care not to color it.
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14
Add the poached, chopped rape, rolling it about in the perfumed oil for 2 minutes before adding the anchovies and the olives, tossing it all together, permitting the components a minute or two to become acquainted.
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15
Set the pan aside.
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16
Preheat the oven to 425 degrees.
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17
Divide the risen dough into 12 pieces, rolling each of them into a ball.
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18
Permit the balls a 10-minute rest under a clean kitchen towel before flattening them with your knuckles, stretching them into rustic little rounds of about 5 to 6 inches in diameter.
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19
Let the breads rest under a towel once again for 10 minutes.
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20
Give the rounds a final dimpling with your knuckles, brushing each with a bit of the remaining 1/4 cup of olive oil.
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21
Give each a generous dose of the topping.
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22
Bake the breads on parchment-lined baking sheets or on preheated baking stones for 15 to 18 minutes or until they are golden-edged.
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23
Pile the puddica immediately into a basket and serve them hot or permit them to cool on racks to serve at room temperature.
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24
In any case, dont ask them to wait more than 1 hour.
