Skyr Ripple Bread with Anchovy and Walnuts

Whisk together the flour, baking powder and salt. Add in the skyr and the water and mix until you form a rough dough. Knead the dough slightly in the bowl until you for a smooth ball. Cover and let rest for 10 minutes. Preheat the oven to 450F. On a lightly floured surface, roll the dough out into a large oval. You want to get it about 18″ long, or at least as long as possible. Roll the dough onto your rolling pin, and then transfer it to a 12″ cast iron pan, or something similarly shaped that can be baked in the oven. Position the dough so that some areas overlap others, making a “ripple” effect.

Blend all sauce ingredients in a blender and top the rolled out dough with sauce. Bake for about 18-20 minutes or until the dough is golden brown.

Put a pan on medium heat and add the oil. When the oil is warm, add the anchovies and walnuts and cook for 4-5 minutes, or until the walnuts are toasted and the anchovies have melted into the oil. Remove from the heat and set aside. Sprinkle onto bread just before serving.