In large bowl, whisk 3 cups (750 mL) of the flour with salt. Make well in centre; pour in wine and oil. Stir together until dough begins to clump. Turn out onto lightly floured surface; knead, adding remaining flour as necessary if dough is too oily, until smooth and elastic, about 10 minutes. Cover with kitchen towel or plastic wrap; let rest for 30 minutes.

Tomato-Pepper Sauce: In skillet, heat oil over medium-high heat; sauté onion until just beginning to colour, about 5 minutes. Add garlic and coriander; sauté until fragrant, about 1 minute. Add tomatoes, peppers, wine and salt. Reduce heat; cover and simmer for 20 minutes. Uncover and, if necessary, increase heat to medium-high and cook until liquid evaporates. Remove from heat and stir in hot pepper sauce to taste.

Toppings: Roll out half of the dough to fit into 15- x 10-inch/40 x 25 cm rimmed baking sheet, making a slightly raised edge. Using mandolin or by hand, slice potatoes into rounds as thinly as possible. Layer half of the potatoes over dough, then spread with half of the sauce. Top with half of the anchovies and half of the olives in crisscross pattern. Repeat with remaining ingredients. Bake in lower third of 450F/230C oven until bottom of crust is lightly browned, about 20 minutes. Cut each into 12 squares.

Makes 24 servings.