-
1
To make the dough, stir the flour, yeast, brown sugar, and salt together in a bowl.
-
2
Make a well in the center and add the water and oil.
-
3
Stir to make a soft dough, adding more water if needed.
-
4
Knead on a floured work surface for about 8 minutes, until smooth and elastic.
-
5
Shape into a ball.
-
6
Place in an oiled bowl and turn to coat with oil.
-
7
Cover with plastic wrap and let stand in a warm place for about 1 hour, until doubled.
-
8
For the topping, heat the oil in a large, heavy-bottomed casserole over low heat.
-
9
Add the onions, garlic, herbs, thyme, and bay leaf.
-
10
Cover and cook, stirring occasionally, adding a little water if the onions begin to stick, for about 45 minutes, until very tender.
-
11
Drain in a sieve, discarding the thyme and bay leaf.
-
12
Let cool.
-
13
Preheat the oven to 350F (180C).
-
14
Lightly oil a 13 x 9in (33 x 23cm) rimmed baking sheet.
-
15
Knead the dough briefly on a floured work surface.
-
16
Roll into a rectangle to fit the baking sheet, and transfer to the pan.
-
17
Prick all over with a fork.
-
18
Spread the onions over the dough.
-
19
Drain the anchovies, reserving 3 tbsp oil.
-
20
Arrange the anchovy fillets in a crisscross pattern over the onions, and garnish with the olives.
-
21
Drizzle with the reserved anchovy oil, and sprinkle with pepper.
-
22
Bake for about 25 minutes, until the crust is brown.
-
23
Let cool slightly.
-
24
Cut into serving pieces and serve warm, or cool completely.
