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Pugliese baked calzone filled with onions, olives, tomatoes, and anchovies is savory and satisfying. This mediterranean turnover works well as a family meal or packed lunch.
In a large bowl, dissolve the active dry yeast in warm water with 0.5 tsp salt; let sit for 8 minutes until slightly foamy.
Gradually add flour, mixing until dough forms; knead for 8–10 minutes on a lightly floured surface until smooth and elastic.
Coat dough with 1 tbsp olive oil, cover with a towel, and let rise in a warm place for 1 hour, until doubled in size.
Meanwhile, heat 1 tbsp olive oil in a skillet over medium-low. Add sliced onions and cook for 8 minutes, stirring, until translucent but not browned. Add chopped tomatoes and continue to cook for 5 minutes until the mixture softens. Stir in black olives, anchovy fillets, oregano, pepper, and 1 tsp salt; cook 2 more minutes, then let filling cool.
Punch down the dough and divide into 4 equal pieces. Roll each into an 8-inch circle. Spoon cooled filling on one half of each round, leaving a 1/2-inch border. Fold dough over to seal, crimping edges tightly.
Arrange calzoni on a parchment-lined baking sheet. Brush tops lightly with olive oil. Bake in a preheated 400°F (200°C) oven for 22–25 minutes, until golden brown. Let rest 5 minutes before serving.
