Dough:
- Measure out all dough ingredients.
1. Spread the flour on a clean and dry surface.
2. Dissolve the yeast in some water.
3. 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.
4. Knead to a soft and pliable dough.
5. Dust with some more flour, and place in a bowl.
6. Cover it with a damp towel and set aside for about 2 hours.
7. Knead again, lightly, and roll them out to thin circles or rectangles, depending on your baking sheet.
Topping
- Thinly slice onion in half julienne.
Preheat oven to 180°C.
1. In a large sauté pan slowly cook the onions, thinly sliced, in 4 tbs of olive oil.
2. Add some salt and the thyme and cook in low heat until golden brown and slightly caramelized.
3. Brush your dough with the remaining oil and spread with the onion filling. Tenderly sprinkle the olives and anchovies.
4. Bake at 180o C, for about 30 minutes.
