Dough:
Spread the flour on a clean and dry surface. Dissolve the yeast in some water. Make a well in the flour and work the yeast mixture, using a fork, together with the remaining water, oil and salt, until all ingredients blend well.
Knead to a soft and pliable dough.
Dust with some more flour, and place in a bowl. Cover it with a damp towel and set aside for about 2 hours.
Knead again, lightly, and roll them out to thin circles or rectangles, depending on your baking sheet.
Topping:
Preheat the oven.
In a large sauté pan slowly cook the onions, thinly sliced, in 4 tablespoons of olive oil.
Add some salt and the thyme and cook in low heat until golden brown and slightly caramelized.
Brush your dough with the remaining oil and spread with the onion filling. Tenderly sprinkle the olives and anchovies.
Bake at 180o C, for about 30 minutes.
Enjoy with a bottle of Côtes-de-Provence blanc, or even better with a Bandol rosè, and the company of Francoise Hardy singing “Soleil”.
