Directions:
- For topping: Preheat oven to 350°F. Place butter on heavy large rimmed baking sheet; place in oven until butter melts, about 5 minutes. Spread half of onions on baking sheet; top with 3 thyme sprigs, 2 rosemary sprigs and 1 bay leaf. Sprinkle with salt and pepper. Drizzle with 3 tablespoons oil. Top with remaining onions, 3 thyme sprigs, 2 rosemary sprigs, and 1 bay leaf. Sprinkle with salt and pepper. Drizzle with 3 tablespoons oil (onion layer will be about 2 1/2 inches thick but will settle during baking). Bake until onions are very tender and golden, stirring and turning every 30 minutes, about 2 hours total. Cool. Discard herb sprigs and bay leaves. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.)
- For crust: Pour 1 cup warm water into small bowl; sprinkle yeast and sugar over. Stir to blend. Let stand until foamy, about 10 minutes.
- Blend 2 3/4 cups flour and salt in processor. Add yeast mixture and 2 tablespoons oil; process until dough clumps together, adding more flour by tablespoonfuls if dough is sticky. Process until shiny ball forms, about 1 minute. Turn dough out onto floured work surface and knead until smooth and elastic, about 5 minutes. Coat large bowl with remaining 1 tablespoon oil. Add dough to bowl; turn to coat with oil. Cover with plastic wrap, then kitchen towel. Let rise in warm draft-free area until doubled in volume, about 1 1/2 hours. Punch down dough; cover and let rise until puffed and almost doubled, about 1 hour.
- Sprinkle heavy 17x11x1-inch baking sheet with cornmeal. Roll out dough on lightly floured surface to 18x12-inch rectangle. Transfer to prepared baking sheet; press edges of dough up along sides and corners of sheet. Cover with dry kitchen towel; let rise until slightly puffed, 1 hour.
- Preheat oven to 475°F. Spread onions over top of dough. Arrange anchovies and olives atop. Bake until crust is golden, about 15 minutes. Sprinkle with thyme. Cut into 3-inch squares. Serve warm or at room temperature. (Can be made 4 hours ahead; let stand at room temperature.)
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 328.47 Kcal (1375 kJ) | ||
| Calories from fat | 126.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.05g | 22% | |
|---|---|---|---|
| Cholesterol | 10.73mg | 4% | |
| Sodium | 449.41mg | 19% | |
| Potassium | 410.37mg | 9% | |
| Total Carbs | 42.89g | 14% | |
| Sugars | 9.27g | 37% | |
| Dietary Fiber | 5.72g | 23% | |
| Protein | 7.51g | 15% | |
| Vitamin C | 16.2mg | 27% | |
| Iron | 0.7mg | 4% | |
| Calcium | 76.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 110.48 Kcal (463 kJ) | ||
| Calories from fat | 42.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.73g | 22% | |
|---|---|---|---|
| Cholesterol | 3.61mg | 4% | |
| Sodium | 151.16mg | 19% | |
| Potassium | 138.03mg | 9% | |
| Total Carbs | 14.43g | 14% | |
| Sugars | 3.12g | 37% | |
| Dietary Fiber | 1.92g | 23% | |
| Protein | 2.52g | 15% | |
| Vitamin C | 5.5mg | 27% | |
| Iron | 0.2mg | 4% | |
| Calcium | 25.7mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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