Thistake on Italian panzanella, orbread salad, is brimming with olives, artichokes, andtomatoes. The croutons soak up the juices from the vegetables andwhite wine vinaigrette but retain some crunch.
Broil bell pepper on a baking sheet lined with foil, turning occasionally, until blackened on all sides. Transfer pepper to a bowl; cover with plastic wrap. Let stand 15 minutes. Peel off skin. Cut flesh into 1-inch pieces; discard seeds.
Meanwhile, make marinade: Whisk together lemon zest, lemon juice, garlic, half the anchovies, the wine, vinegar, 1/4 cup oil, 1/2 teaspoon salt, and a pinch of pepper in a medium bowl.
Add bell pepper, artichokes, tomatoes and their juice, and olives to marinade. Let stand at room temperature, stirring occasionally, 30 minutes to 1 hour.
Preheat oven to 375 degrees. Whisk remaining anchovies, the melted butter, spices, 1 teaspoon salt, and remaining 1/4 cup oil. Drizzle over bread in a large bowl; toss.
Transfer bread mixture to a rimmed baking sheet. Bake, turning once, until croutons are just golden brown, about 25 minutes. Let cool on sheet on a wire rack.
Store croutons, marinade, vegetables, and herbs in separate airtight containers at room temperature. Up to an hour before serving, toss together.