Step #1
Finely slice the onion and soften in a pan using 1 tablespoon of olive oil. Allow to cool. Place the water and bread mix into a bowl and mix well to form a soft dough.
Step #2
Knead well for 5 minutes until a well developed dough is formed. Rest for 5 minutes.
Step #3
Press the dough into a greased "Swiss roll” tin measuring 30x20cm. Spread the pesto over the dough.
Step #4
Sprinkle over the sliced onion. Lay the anchovy fillets over the pesto in a diamond shaped pattern.
Step #5
Place an olive in the centre of each diamond. Cover with a clean, damp tea-towel, lightly oiled plastic or polythene and prove in a warm place for 30-40 minutes or until doubled in size.
Step #6
Bake in a preheated oven at 220°C, 420°F, gas mark 7 for 20 - 25 minutes or until golden brown. Allow to cool in the pan before removing.
