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1
Combine flours in bowl, and freeze 1 hour.
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2
Freeze butter cubes 1 hour.
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3
In a bowl or food processor, mix frozen flour with 1/2 teaspoon salt.
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4
Add butter, and cut with pastry blender or pulse until butter is size of peas.
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5
Add up to 1/4 cup ice water, just until mixture holds together (if using food processor, transfer mixture to bowl first).
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6
Turn onto lightly floured surface and pat into shape of small rectangle.
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7
Chunks of butter will show.
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8
Roll out dough, making rectangle about 5 by 7 inches, 1/2 inch thick.
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9
Fold narrow ends toward center so they meet.
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10
Fold in half again to make 4 layers.
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11
Give dough quarter turn, and repeat rolling and folding.
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12
Repeat another time.
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13
Roll dough again, but this time fold it in thirds like a business letter.
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14
Wrap in plastic, and refrigerate 45 minutes to 1 hour.
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15
Meanwhile, heat oil in large skillet over medium-low heat.
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16
Add onions, garlic, thyme and rosemary, and cook, stirring occasionally, until onions are soft and golden, 50 to 60 minutes.
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17
Add tomatoes, increase heat and cook until almost dry, 10 to 15 minutes.
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18
Add anchovies and olives, season and set aside.
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19
Preheat oven to 400 degrees.
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20
On floured surface, roll dough to make rectangle 9 by 13 inches, 1/4 inch thick.
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21
Crimp edges, and transfer to baking sheet.
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22
Cover dough with onion mixture to within 1/2 inch of edge.
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23
Bake until crust is golden, 30 to 40 minutes.
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24
Cut in portions or small squares, and serve.
