-
1
Spread each flatbread with some of the hummus, then top with the caramelized onions, olives, and anchovies.
-
2
Garnish with fresh thyme leaves.
-
3
Cut into wedges and serve.
-
4
In an electric mixer fitted with the paddle attachment, combine the yeast, sugar, and water.
-
5
Mix for 1 minute on low speed and let stand until the mixture just begins to bubble.
-
6
Attach the dough hook and add both flours and the salt to the yeast mixture.
-
7
Mix until it forms a mass; the dough should be sticky.
-
8
Continue to add additional flour, if necessary, until the surface is dry enough to handle and dry enough to roll.
-
9
Divide the dough into 4 pieces, roll into balls, and lightly brush with oil.
-
10
Place on a floured surface and cover the balls with plastic wrap and a clean cloth and let proof for 2 hours at room temperature; or, place on a lightly greased baking sheet, cover, and let proof overnight in a refrigerator.
-
11
Preheat a grill or preheat the oven to 425 degrees F.
-
12
To form flatbread, pat each piece of dough out into a 5-inch disk and sprinkle liberally with flour.
-
13
Roll each disk, on a floured surface, into a 10-inch diameter circle.
-
14
Puncture the dough liberally with a fork to keep it from rising.
-
15
Grill or bake each on a pizza stone or a lightly greased sheet pan for about 5 minutes or until dough starts to get crisp on the edges but still remains chewy.
-
16
Place beans, garlic, harissa, lemon juice, and tahini in the bowl of a food processor and process until smooth.
-
17
With the machine running, slowly add the olive oil until emulsified.
-
18
Season with salt and pepper, to taste.
-
19
Heat oil and butter in a large pan over medium heat.
-
20
Add the onions and sugar and cook slowly until deep golden brown, stirring occasionally.
-
21
Remove from the heat and stir in the thyme.
