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To make the dough:
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Put the flour in a large bowl.
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In a small bowl, combine I cup warm water with the yeast and sugar.
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Let the yeast proof for about 8 minutes then add the 2 tablespoons olive oil and stir to combine.
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Pour the yeast mixture over the flour, stirring well to combine.
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When the dough pulls away from the sides of the bowl, turn it out onto a floured surface and knead the dough until it is smooth and elastic, 5 to 7 minutes.
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Put the dough back into a clean large bowl and drizzle with the 1/2 teaspoon olive oil.
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Cover the bowl with plastic wrap and let the dough rise in a warm spot until just about doubled in size, about 1 hour.
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Another way to tell if its properly risen: When you poke it with the tip of your finger the dough will not spring back.
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To make the topping:
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While the dough rises, heat a couple of teaspoons of olive oil in a large saute pan over medium heat.
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Add the onions and pepper and cook, stirring every few minutes, until tender, 7 to 9 minutes.
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Lower the heat to medium-low and let the onions cook until they become golden brown and very soft, another 30 to 40 minutes.
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Add the garlic, stir to combine, and cook an additional 2 minutes.
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Let the onions cool.
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To assemble and bake:
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Heat the oven to 425F.
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Oil a 10 x I5-inch sided baking sheet with about 2 teaspoons olive oil.
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Punch the dough down and turn it out onto a lightly floured surface.
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Roll the dough out into a rough rectangle measuring about 12 x 18 inches.
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Fit the dough into the baking sheet, letting the ends of the dough ride up onto the sides of the baking sheet.
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Drizzle the top of the dough with 2 to 3 teaspoons olive oil.
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Spread the olive oil over all the dough including the edges.
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Cover the dough again with plastic wrap and let it relax for about 5 minutes.
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Spread the top of the dough with a thin layer of anchovy paste.
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Spread the onions over the anchovy paste in one layer.
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Scatter the olives over the top and lay the anchovy piecesas many as you wanton top of the tart intermittently.
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Bake until the crust is browned and crisp, 15 to 20 minutes.
