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1
Electric mixer method: In a large mixing bowl, sprinkle yeast over water with the sugar.
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2
Let proof and soften for about 5 minutes.
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3
With paddle attachment, add oil, and stir to blend.
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4
Add 1 cup flour and stir until smooth.
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5
With dough hook attachment, add remaining 3/4 cup flour and salt and knead until silky smooth and elastic, about 5 minutes.
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6
Food processor method: Place flour and salt in food processor bowl; process briefly just to blend.
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7
Combine oil and yeast mixture, pour down feed tube and process just until mixture is a lumpy mass.
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8
Place this mixture on a lightly floured work surface and knead sticky dough for about 5 minutes until satiny and smooth.
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9
Knead in no more than three tablespoons additional flour.
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10
Place dough in large bowl, cover and let rise in a warm place away from drafts until doubled in bulk, about 1 hour.
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11
While dough is rising, prepare the filling.
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12
Heat the oil and butter in a large skillet and over medium-low heat saute the onions, garlic and salt until soft and transparent, about 10 to 15 minutes.
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13
Throughout the cooking time, always stir occasionally to prevent onions from browning or scorching.
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14
Add the water and thyme, and over high heat cook until the water evaporates.
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15
Over low heat, continue sauteing about 20 minutes longer, until onion mixture is similar to a paste (yield at this time is 3 cups).
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16
Remove sprig of thyme.
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17
Set aside to cool.
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18
Adjust the rack in the lower third of the oven and preheat the oven to 425 degrees.
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19
Rub 1 tablespoon olive oil over the bottom of a 10 x 15 jelly roll pan or a 12-inch pizza pan.
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20
Punch dough down.
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21
With fingertips, press and stretch the dough to fit the pan.
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22
If the dough becomes elastic, rest a couple of minutes, then press again.
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23
Cover dough loosely with plastic wrap and let rest about 30 minutes or until puffy.
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24
Spread the onion filling evenly over the dough to the edges.
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25
Sprinkle Parmesan over filling.
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26
Arrange the anchovy fillets, lattice-fashion, over the filling and dot the olives over the surface.
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27
Keep the design close together so that when cut, each portion will include an olive and some anchovy.
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28
Bake for about 30 minutes or until edge of crust is light gold.
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29
Sprinkle freshly ground pepper over top.
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30
Cut rectangles, squares or wedges while warm or at room temperature.
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31
Notes: For an extra crisp crust, spread filling over dough, and rather than allow time for the dough to rise and become puffy, bake it right away.
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32
For a more bread-like crust, let dough rise in baking pan until puffy, then spread filling on top and bake.
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33
If anchovy fillets taste too salty, rinse them in cold water and dry thoroughly with paper towels.
