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TOPPING: In large heavy saucepan or deep skillet, heat 1/4 cup of the olive oil over medium-low heat; cook onions, uncovered and stirring often, for 20 to 25 minutes or until tender but not browned.
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Sprinkle with salt and pepper; let cool completely.
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Cover anchovies with cold water and let stand for 10 minutes, drain and halve each lengthwise.
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4
Peel tomato (if using) and chop coarsely.
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Halve olives and discard pits.
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DOUGH: In food processor, combine flour, yeast, oil, sugar and salt; process for 30 seconds.
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Heat water until hot, 125 to 130 degrees F. With motor running, gradually pour in hot water through feed tube; add just enough cold water to make dough form into ball.
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Process for 1 minute.
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Transfer dough to lightly floured surface and cover with plastic wrap; let rest for 10 minutes.
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Roll out into rectangle about 1/8 inch thick; ease into lightly greased 15 X 10-inch jelly roll pan.
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Trim excess dough and flute edges.
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Spread onion mixture over top.
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Sprinkle with rosemary and thyme.
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Arrange anchovies in lattice pattern over onions.
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Place olives between anchovies.
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Scatter tomato (if using) over top.
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Drizzle remaining olive oil over top.
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Bake on lower shelf in 425 degrees F. oven for 25 to 30 minutes or until crust is crisp and light golden underneath.
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serve hot or at room temperature.
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Source: Canadian Living Magazine
