Directions:
- Electric mixer method: In a large mixing bowl, sprinkle yeast over water with the sugar.
- Let proof and soften for about 5 minutes.
- With paddle attachment, add oil, and stir to blend.
- Add 1 cup flour and stir until smooth.
- With dough hook attachment, add remaining 3/4 cup flour and salt and knead until silky smooth and elastic, about 5 minutes.
- Food processor method: Place flour and salt in food processor bowl; process briefly just to blend.
- Combine oil and yeast mixture, pour down feed tube and process just until mixture is a lumpy mass.
- Place this mixture on a lightly floured work surface and knead sticky dough for about 5 minutes until satiny and smooth.
- Knead in no more than three tablespoons additional flour.
- Place dough in large bowl, cover and let rise in a warm place away from drafts until doubled in bulk, about 1 hour.
- While dough is rising, prepare the filling.
- Heat the oil and butter in a large skillet and over medium-low heat sauté the onions, garlic and salt until soft and transparent, about 10 to 15 minutes.
- Throughout the cooking time, always stir occasionally to prevent onions from browning or scorching.
- Add the water and thyme, and over high heat cook until the water evaporates.
- Over low heat, continue sautéing about 20 minutes longer, until onion mixture is similar to a paste (yield at this time is 3 cups).
- Remove sprig of thyme.
- Set aside to cool.
- Adjust the rack in the lower third of the oven and preheat the oven to 425 degrees.
- Rub 1 tablespoon olive oil over the bottom of a 10 x 15 jelly roll pan or a 12-inch pizza pan.
- Punch dough down.
- With fingertips, press and stretch the dough to fit the pan.
- If the dough becomes elastic, rest a couple of minutes, then press again.
- Cover dough loosely with plastic wrap and let rest about 30 minutes or until puffy.
- Spread the onion filling evenly over the dough to the edges.
- Sprinkle Parmesan over filling.
- Arrange the anchovy fillets, lattice-fashion, over the filling and dot the olives over the surface.
- Keep the design close together so that when cut, each portion will include an olive and some anchovy.
- Bake for about 30 minutes or until edge of crust is light gold.
- Sprinkle freshly ground pepper over top.
- Cut rectangles, squares or wedges while warm or at room temperature.
- Notes: For an extra crisp crust, spread filling over dough, and rather than allow time for the dough to rise and become puffy, bake it right away.
- For a more bread-like crust, let dough rise in baking pan until puffy, then spread filling on top and bake.
- If anchovy fillets taste too salty, rinse them in cold water and dry thoroughly with paper towels.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 264.86 Kcal (1109 kJ) | ||
| Calories from fat | 150.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.7g | 26% | |
|---|---|---|---|
| Cholesterol | 3.5mg | 1% | |
| Sodium | 722.83mg | 30% | |
| Potassium | 142.27mg | 3% | |
| Total Carbs | 25.27g | 8% | |
| Sugars | 0.11g | 0% | |
| Dietary Fiber | 3.9g | 16% | |
| Protein | 4.49g | 9% | |
| Vitamin C | 1.4mg | 2% | |
| Iron | 1.3mg | 7% | |
| Calcium | 92mg | 9% | |
| Amount Per 100 g | |||
| Calories | 223.2 Kcal (934 kJ) | ||
| Calories from fat | 126.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.07g | 26% | |
|---|---|---|---|
| Cholesterol | 2.95mg | 1% | |
| Sodium | 609.13mg | 30% | |
| Potassium | 119.89mg | 3% | |
| Total Carbs | 21.3g | 8% | |
| Sugars | 0.09g | 0% | |
| Dietary Fiber | 3.28g | 16% | |
| Protein | 3.79g | 9% | |
| Vitamin C | 1.2mg | 2% | |
| Iron | 1.1mg | 7% | |
| Calcium | 77.6mg | 9% | |
* 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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