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1
In a large bowl, stir the yeast into the water, letting it soften for 10 minutes.
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2
Meanwhile, stir together the olive oil, milk, and salt.
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3
Add the flours and the liquids all at once to the yeast/water mixture, blending them well.
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4
Turn the dough out onto a lightly floured work space and knead it to a soft, elastic texture, a task that takes at least 8 minutes.
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5
Allow the dough to rise in a lightly oiled bowl, covered with plastic wrap, until it doublesabout 1 1/2 hours.
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6
Meanwhile, prepare the filling.
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7
Over a medium flame, slowly soften the onions in the olive oil without browning them.
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8
Add the white wine a tablespoon or two at a time, permitting it to evaporate before the next dose.
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9
When the onions are very soft and have released and reabsorbed their own liquids as well as the wineabout 25 minutesremove them from the flame and stir in the tablespoon of vinegar.
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10
Set the onions aside.
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11
Finely sliver the sun-dried tomatoes.
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12
Using a vegetable peeler, shave the cheese thin.
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13
Rinse the anchovies of their salt, remove their heads and bones, and lightly dry them on absorbent paper towels before crushing them with a fork.
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14
Preheat the oven to 400 degrees.
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15
Deflate the dough, dividing it in two (or cutting it into 12 to 15 pieces for smaller tarts).
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16
Roll or pat the dough to a thickness of 1/3 inch, placing each piece on a parchment-lined sheet (or pat the smaller pieces into little rounds, still not more than 1/3 inch in thickness, and place them on parchment-lined sheets).
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17
Spread the cooled onions on the surface of the tarts, leaving a 1-inch border free.
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18
Strew the onions with the olives, tomatoes, anchovies, pancetta, and cheese.
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19
Allow the sfincioni to rise, covered with clean kitchen towels, for 40 minutes.
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20
Drizzle 3 tablespoons of the tomato preserving oil over the tarts and bake them25 minutes for the medium breads and 15 to 18 minutes for the small ones, or until they are golden.
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21
Cool them on racks for a very few minutes or not, as appetites and audience dictate.
