Leek and cheese rolls with anchovies topping

Directions

1. For yeast dough: 375ml (1 1/2 cups) warm water, 2 teaspoons (7g/1 sachet) dried yeast, Pinch of sugar, 600g (4 cups) plain flour, 1 teaspoon salt, 60ml (1/4 cup) oil. Preparation: Combine 2 tbsp of water, yeast, 1 tbsp flour and a pinch of sugar in a small bowl. Set aside for 10 minutes or until double and foamy. Put the remaining flour in a large bowl and make a well in the centre. Add the yeast mixture, the remaining water and oil. Mix until the mixture is combined and you have a smooth and elastic dough. Cover and leave aside for at least one hour or until the dough doubles in size. cups) plain flour, 1 teaspoon salt, 60ml (1/4 cup) oil. Preparation: Combine 2 tbsp of water, yeast, 1 tbsp flour and a pinch of sugar in a small bowl. Set aside for 10 minutes or until double and foamy. Put the remaining flour in a large bowl and make a well in the centre. Add the yeast mixture, the remaining water and oil. Mix until the mixture is combined and you have a smooth and elastic dough. Cover and leave aside for at least one hour or until the dough doubles in size.
2. Topping: Mix the tomato paste with oil, salt, pepper, thyme and the anchovies.
3. When the dough doubled in size remove half of the dough to a flour-dusted surface and start to roll into an 18-by-14-inch rectangle. Brush dough with the tomato mix, sprinkle with leek, cheese, bacon and olives and then tightly roll dough into a log. Cut dough into 1/2 inch pieces. Sprinkle with poppy seeds. Place on a baking sheet lined with parchment paper. Bake at 450 for 10-15 minutes, or until the dough is golden brown.