Hamsi Anchovy Crisp with Olive Oil Bread

Olive oil bread
Preheat the oven to 200°C.
Add yeast to warm water and mix well.
Add salt and 10 ml of olive oil.
Sift flour in and mix until it forms a smooth textured dough.
Take the dough on the work table and knead until surface becomes sleek texture.
Place the dough on an ¼ 150 mm stainless steel gastro pan.
Press the dough with your fingers to fit into the gastro pan.
Brush 20g of olive oil on top of the dough.
Cover and allow to rest at room temperature for 20 minutes.
Cook the dough for 40 mins at 200°C with the fan off.
Rest the bread overnight and the next day slight bread 4mm thick.
Cut the bread slices into rectangular shapes (9 x 4,5 x 0,8 cm).

Assembly
Place the sliced olive oil bread on baking paper.
Season Hamsi fillets with sea salt, black pepper.
Flatten Hamsi fillet on top of the bread.
Skin must be side down, wrap in cling film and keep in fridge for 4 hours (Hamsi fillet must stick on the bread).
Melt butter in a nonstick pan on stove over medium heat.
Add bread and with fish fillet on top.
Sear until the bread takes a crispy texture and brown color.