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1
To make the dough, put the flour in a large mixing bowl.
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2
Make a well in the center and add the oil and salt.
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3
Stir together with a wooden spoon and slowly add the water until a dough begins to form.
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4
Turn out onto a well floured surface and knead until smooth.
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5
Divide the dough into 2 balls, flatten into disks, wrap and refrigerate for 30 minutes or until ready to use.
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6
To make the filling, pour the olive oil into a large pot and place it over medium heat for 1 minute.
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7
Add the anchovies and cook, stirring until they dissolve.
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8
Add the onions, salt and pepper, stir and cover.
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9
Cook, stirring occasionally, until the onions are translucent, about 20 to 30 minutes.
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10
Set aside to cool.
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11
Preheat the oven to 325 degrees F. Remove the dough from the refrigerator and let it come to room temperature.
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12
Grease the baking sheet with olive oil and set aside.
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13
On a well floured work surface, roll out 1 of the disks to about 1/8-inch thick rectangle to fit the size of the sheet pan and line the pan with the dough.
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14
Spread the filling out over the dough, roll out the second disk a little larger than the sheet pan and place it over the onions.
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15
Crimp the edges, brush with olive oil and cut vent slits into the top.
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16
Transfer the pan into the top half of the oven and bake until the dough is golden brown, about 1 hour.
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17
Let cool, slice and serve at room temperature.
