Hopa Anchovy Bread Description and Distinguishing Features of the Product: Hopa Anchovy Bread is made by combining salted anchovies with corn flour and an assortment of vegetables to create a dough that is baked in the oven. Thanks to the brined anchovies, the bread has a distinct salty flavor and is usually accompanied by fresh toppings like cucumber, radish, or onion. The origins of Hopa Anchovy Bread trace back to ancient times. This specialty holds an important place in Hopa's culinary heritage and is enjoyed primarily on its own rather than as a complement to other dishes. The variety of ingredients used in its making reflects the unique characteristics of the region’s geography. Crafting the brined anchovies and blending the ingredients into dough demands considerable skill and craftsmanship. Consequently, Hopa Anchovy Bread is strongly connected to its geographical area, highlighting the close relationship between its fame and the local expertise. Production Method: The fish are carefully filleted, and the tomato skins are removed. Onions, leeks, Swiss chard, parsley, red pepper, tomatoes, and anchovies are finely diced. Olive oil, butter, pepper paste, corn flour, salt, and warm water are added and mixed thoroughly to form a dough. A large baking tray is greased with olive oil, and the mixture is spread evenly into a circular shape about 3 cm thick. It is baked at 180°C for 1.5 hours before being taken out of the oven. The tray is then covered and left to rest for 30 minutes. The bread is typically served warm, accompanied by garnishes such as cucumber, radish, or onion. Hopa Anchovy Bread is best enjoyed fresh but can be refrigerated and kept for 1-2 days.