Combine the two kinds of flour and slowly add, with the other dough ingredients, about 2 cups of warm water, in which you have dissolved the brewer’s yeast. Work the mixture energetically and, getting a very soft mass, form a ball and place it in a high-rimmed, slightly floured bowl; cover and let rise for about 40 minutes.
Once the dough has risen, knead again and divide it into little bread rolls and bake them at 400ºF for about 15 minutes. For better yield, it would be best to have an oven with a refractory base so the rolls can be baked without a baking sheet.
Rinse off and bone the anchovies. Rinse, dry and slice the tomatoes. Slice the pecorino.
Remove the rolls from the oven, cut in half and fill. Put the anchovies on the bottom half, top with the tomatoes and then the cheese. Add salt and pepper, sprinkle with oregano, drizzle with oil and cover with the top half of the roll. Reheat and serve.
Did you know?
More elaborate than simply seasoned bread, these warm stuffed buns never change much in ingredients, a summary of typical Sicilian flavors. What home-cooks change is the bun, made with milk and aromatized with oregano and aniseed.
A delicious snack, perfect for an aperitivo with a white like La Fuga, the Chardonnay from the night harvest, or a red like Floramundi, the Cerasuolo di Vittoria DOCG.