Ingredients
- 30 ml olive oil
- 1 kg onions, thinly sliced
- 2 cloves garlic, crushed
- 15 ml sugar
- 15 ml finely chopped fresh thyme
- 2.5 ml salt
- 1 ml black pepper
- ½ quantity Basic Bread Dough
- 50 g anchovy fillets (drained weight)
- 1 handful black olives, pitted
How to Make It
- Heat the olive oil in a pan and fry the onions, garlic, sugar, thyme, salt and pepper together over a very low heat for about 30 minutes until the onions are caramelised and meltingly soft.
- Preheat the oven to 200 °C.
- Roll the dough into a large, rough rectangle and place on a baking tray.
- Spread the onion mixture over the dough and arrange the anchovies on top in a classic crisscross pattern (if you want). Scatter (or arrange) the olives between the anchovies.
- Bake for 25–35 minutes or until golden and cooked through.
- Remove form the oven, cut into squares and serve warm.