- Yield: 10-12 Servings
- Course: Lunch
- 1 cup warm water , (100°F - 110°F)
- 1 package active dry yeast, (.25-ounce)
- 3 tablespoons extra virgin olive oil
- 1 tablespoon sugar
- 3 cups all-purpose flour
- 2 teaspoons salt
- 1/4 cup extra virgin olive oil
- 4 pounds sweet onions, very thinly sliced
- 2 rosemary sprigs
- 2 thyme sprigs
- 2 oregano sprigs
- 2 bay leaves
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 16 anchovy fillets
- 15 teaspoon ground black pepper
- For the dough, combine the water, yeast, oil and sugar in a bowl; let stand until frothy, about 5 minutes. Combine the flour and salt in a separate bowl. Pour the yeast mixture into the flour and stir until a rough dough forms. Turn dough out onto a floured surface and knead until smooth and elastic, about 6-7 minutes. Form dough into a ball then place into a lightly oiled bowl. Cover with plastic wrap and allow to rise in a warm place until doubled in bulk, about 1 hour.
- For the topping, heat the oil in a large nonstick skillet over medium. Add the onions, rosemary, thyme, oregano, bay leaves, salt and pepper; cook, stirring occasionally, until onions are very tender and golden, 45-55 minutes. Remove rosemary, thyme, oregano and bay leaves.
- Press the dough to fit a lightly oiled 15-inch x 10-inch cookie pan. Cover with plastic and let rise 30 minutes.
- Preheat oven to 450°F.
- Uncover the dough and spread the onions over the top. Arrange anchovy fillets and olives over the onions. Bake until crust has browned, about 16-18 minutes.