Sicilian Sandwich (Cabucio Trapanese)

In the bowl of a stand mixer, combine the durum semolina flour, instant dry yeast, and kosher salt.

Attach the dough hook. With the mixer on low speed, slowly stream in the warm water.

Once a shaggy dough forms, continue to knead on low speed for 10 minutes, until the dough is smooth and supple.

Lightly oil a large bowl. Form the dough into a smooth ball, place it in the bowl, and turn to coat with oil.

Cover the bowl with plastic wrap and let it proof in a warm place for 1 to 2 hours, or until doubled in size.

Punch down the dough to release the air. Turn it out onto a work surface and divide it into four equal pieces.

Form each piece into a tight ball by tucking the edges underneath. Cover the dough balls with a damp, clean kitchen towel and let them rest for 15 minutes.

Lightly flour a work surface. Working with one dough ball at a time, roll it out into a 6-inch diameter circle.

Place the rolled-out dough onto a parchment-lined or silicone mat-lined baking sheet. Cover with the damp towel and let rest for another 20 minutes.

Preheat your oven or pizza oven with a pizza stone inside to a high temperature. Lightly flour a pizza peel, place one dough circle on it, and slide it onto the hot stone.

Bake for 3-5 minutes, until the bread puffs up and is golden brown. Remove from the oven and let cool on a wire rack.

To assemble the sandwich, slice a cooled bread pocket in half horizontally.

Drizzle the inside of the bread with extra virgin olive oil and sprinkle with dried oregano.

Layer with sliced tomatoes, a sprinkle of kosher salt and freshly ground black pepper, anchovy fillets, and slices of Caciocavallo cheese.

Place the top half of the bread on, slice in half, and serve immediately.