Focaccia with Anchovies and Olives

Focaccia con olive e acciughe. Ricetta (recipe). Per la pasta (for the bread dough): gr 300 di farina tipo "00"; gr 300 di farina di semola; dl 1.5 di olio d'oliva extra vergine; gr 10 di lievito in polvere; sale q.b. (make a regular bread dough sized for 20 ounces of flour. I used sourdough but yeast dough is fine too. Don't add salt. Add some olive oil to the dough). Per il ripieno (for the filling); gr 250 di olive nere snocciolate (1/2 lb olives, pitted (do not use pre-pitted olives they are tasteless)); gr 200 di acciughe sotto sale (2 tins anchovies, chopped); dl 2 di olio di oliva extra vergine (olive oil, as needed). See photos for step by step directions.