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1
Preheat oven to 350F.
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2
Place butter on heavy large rimmed baking sheet; place in oven until butter melts, about 5 minutes.
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3
Spread half of onions on baking sheet; top with 3 thyme sprigs, 2 rosemary sprigs and 1 bay leaf.
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4
Sprinkle with salt and pepper.
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5
Drizzle with 3 tablespoons oil.
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6
Top with remaining onions, 3 thyme sprigs, 2 rosemary sprigs, and 1 bay leaf.
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7
Sprinkle with salt and pepper.
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8
Drizzle with 3 tablespoons oil (onion layer will be about 2 1/2 inches thick but will settle during baking).
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9
Bake until onions are very tender and golden, stirring and turning every 30 minutes, about 2 hours total.
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10
Cool.
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11
Discard herb sprigs and bay leaves.
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12
(Can be made 1 day ahead.
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13
Cover; chill.
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14
Bring to room temperature before using.)
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15
Pour 1 cup warm water into small bowl; sprinkle yeast and sugar over.
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16
Stir to blend.
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17
Let stand until foamy, about 10 minutes.
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18
Blend 2 3/4 cups flour and salt in processor.
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19
Add yeast mixture and 2 tablespoons oil; process until dough clumps together, adding more flour by tablespoonfuls if dough is sticky.
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20
Process until shiny ball forms, about 1 minute.
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21
Turn dough out onto floured work surface and knead until smooth and elastic, about 5 minutes.
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22
Coat large bowl with remaining 1 tablespoon oil.
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23
Add dough to bowl; turn to coat with oil.
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24
Cover with plastic wrap, then kitchen towel.
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25
Let rise in warm draft-free area until doubled in volume, about 1 1/2 hours.
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26
Punch down dough; cover and let rise until puffed and almost doubled, about 1 hour.
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27
Sprinkle heavy 17x11x1-inch baking sheet with cornmeal.
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28
Roll out dough on lightly floured surface to 18x12-inch rectangle.
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29
Transfer to prepared baking sheet; press edges of dough up along sides and corners of sheet.
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30
Cover with dry kitchen towel; let rise until slightly puffed, 1 hour.
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31
Preheat oven to 475F.
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32
Spread onions over top of dough.
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33
Arrange anchovies and olives atop.
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34
Bake until crust is golden, about 15 minutes.
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35
Sprinkle with thyme.
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36
Cut into 3-inch squares.
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37
Serve warm or at room temperature.
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38
(Can be made 4 hours ahead; let stand at room temperature.)
