10g fast-action dried yeast
500g strong white bread flour, plus extra for dusting
30g unsalted butter
36 small anchovies, or 18 larger ones, split in half
1 bunch chives, finely chopped
For the brown butter
50g unsalted butter
1 garlic clove, crushed
1 thyme sprig
Combine the yeast with 100ml warm water, stir, cover and leave at room temperature for 2-3 hrs. This will ferment, adding flavour to the bread.
Put the flour in a large, warm mixing bowl, add 10g salt and the yeast mix. Add the butter and about 200ml water, then mix with your hands to bring the mixture together. Gradually add more water (about 100ml) until all the flour is mixed in. Put the dough on a lightly floured surface and knead for 5-10 mins. When the dough feels smooth and silky, place it back in the mixing bowl, cover with a tea towel and leave in a warm place to rise for at least an hour or in the fridge overnight until it has doubled in size.
Tip the dough on to a floured surface, fold repeatedly until all the air is knocked out of it, then tear it into 12 equal pieces. Roll each piece into a ball.
To make the brown butter, melt the butter over a medium heat and whisk until it starts to turn brown and smell like caramel, then take off the heat. Add the thyme and crushed garlic. Transfer to a bowl and allow to cool, stirring intermittently. Heat oven to 250C/230C fan/gas 9 or as high as it will go. Put a baking tray in the oven to heat up.
Dust your work surface with flour and roll out each piece to around the size of a small side plate. Lightly dust the heated baking tray with flour and gently and carefully transfer four rolled out pieces of dough to it. Cook for 4-5 mins. They should start to blister and puff up. Leave them a little longer if you need to but don’t overcook them. Repeat with remaining dough balls.
As soon as they are cooked, brush them with the brown garlic butter, drape 3 anchovies over each one, season with sea salt and sprinkle over the chives.