- 2 1/ 3 cups bread flour
- 2 teaspoons salt
- 1 tablespoon fresh yeast
- 2/ 3 cup water
- 3 tablespoon plus 2 teaspoons olive oil, divided
- 4 onions, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon herbes de provence
- 3 tablespoons anchovy sauce
- Black pepper, To Taste
- 20 black olives
- 12 anchovy fillets
- 1 tablespoon thyme
Place the flour and salt into the bowl of stand mixer and make a well in the middle. Crumble the fresh yeast into the flour and mix in until there are no lumps of yeast left.
Turn the mixer to low and add water with 1 tablespoon and 2 teaspoons of olive oil. Mix for around 5 minutes, until dough becomes smooth and springy. Transfer the dough to an oiled bowl and cover with a clean, damp towel. Leave it to rise in a warm place for an hour, or until doubled.
Preheat oven to 350ºF. Line a baking sheet with parchment paper.
Put a large saucepan on a medium heat and add 2 tablespoons olive oil. Add onions, garlic and herbs de Provence and cook for 20 -30 minutes, until the onions turn soft and amber. Add anchovy sauce, mix well, and set aside.
Roll out the dough on a lightly floured surface to a large rectangle. Transfer it to previously prepared baking tray and cover for another 20 minutes.
Spread onions evenly over the top of the dough. Arrange anchovies into diamond shape and place a small black olive at center of each diamond. Bake until dough is golden-brown, about 25 minutes.
Sprinkle with thyme before serving.