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Cut wedge of Sicilian dressed bread showing tomato, anchovy fillets and caciocavallo on a wooden board

Pane Cunzato: Sicilian Dressed Bread with Anchovies

Pane cunzato is a Sicilian semolina loaf dressed with olive oil, tomato, salted anchovies, caciocavallo, and oregano. It needs no cooking, just 15 minutes of prep and a 10-minute rest.
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Prep Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Light Lunch
Cuisine: Sicilian
Calories: 630
Ingredients Method Notes

Ingredients
  

  • 500 g semolina loaf (pane di semola), about 22 cm / 9 inches across
  • 4 tbsp extra-virgin olive oil (60 ml); fruity, Sicilian if possible
  • 300 g ripe tomatoes about 2 medium, sliced 5 mm thick
  • 8 salted anchovy fillets fillets (about 30 g); rinsed if salt-packed, patted dry
  • 150 g caciocavallo or primosale cheese sliced 3 mm thick
  • 50 g red onion about 1/2 small, sliced paper-thin
  • 40 g oil-cured black olives pitted and halved
  • 1 tsp dried oregano preferably Sicilian, on the branch
  • black pepper to taste; freshly ground

Method
 

  1. Slice the tomatoes 5 mm thick and lay them on paper towels for 2 minutes to drain. Slice the onion paper-thin, cut the cheese 3 mm thick, pat the anchovy fillets dry, and halve the olives.
  2. Cut the loaf in half horizontally with the serrated knife. Drizzle 2 tbsp oil over each cut side and let it soak into the crumb for 1 minute.
  3. Layer the bottom half with the tomatoes, then sprinkle with the oregano and plenty of black pepper. Add the cheese, anchovies, onion, and olives. Skip added salt: the anchovies and cheese carry plenty, and I once salted the tomatoes out of habit and couldn't finish my wedge.
  4. Close the loaf and press down firmly with your palm for 10 seconds. Let it rest uncovered at room temperature for 10 minutes, until the crumb looks glossy where the oil and juices have soaked in.
  5. Cut the loaf into 4 wedges with a sawing motion and serve within 1 hour.

Notes

  • Skip added salt until you've tasted the anchovies and cheese together.
  • Drizzle the oil on the cut crumb first, before any toppings go on.
  • Press the loaf for 10 seconds, then rest 10 minutes before slicing.
  • Serve within 1 hour of assembling for the best crumb.
  • Use ripe tomatoes only. Pale ones make the bread taste flat.