Dan Lepard's fennel and anchovy tart recipe

The Italian 00 flour gives a more tender crust than regular bread flour. Strong white flour can be used instead, but you'll need a dash more water and you won't have that same mellow texture when you bite into it. 1-2 big pinches saffron 350g 00 flour, plus more for rolling 25g unsalted butter 1 tsp dry instant yeast 2½ tsp salt 3 small heads fennel, thinly sliced 1 tsp sugar 1 lemon, juiced 2 cloves garlic, finely chopped 1-2 small tins anchovies in oil, drained Pitted green olives Put the saffron in a jug and cover with 50ml boiling water. Leave for 10 minutes, then add warm water to make it up to 200ml. In a bowl, rub together flour and butter, add yeast, 1½ tsp salt and saffron water, and mix to a soft dough. Cover and leave for two hours – no need to knead. Put the fennel, a teaspoon each of salt and sugar, the lemon juice, garlic and 250ml water in a pan, cover and boil for 20 minutes. Remove the lid and simmer gently for 20 minutes, until dry, then set aside to cool. Roll out the dough to cover a 20cm x 30cm, flour-dusted tray, then leave to rise for 30 minutes. Cover with the fennel mix, crisscross with anchovies, dot with olives and bake at 240C (220C fan-assisted)/465F/gas mark 9 for 20-25 minutes. ( danlepard.com/guardian )