INGREDIENTS

Dough:

1 cup warm water (100°F - 110°F)

1 (.25-ounce) package active dry yeast

3 tablespoons extra virgin olive oil

1 tablespoon sugar

3 cups all-purpose flour

2 teaspoons salt

Topping:

1/4 cup extra virgin olive oil

4 pounds sweet onions, very thinly sliced

2 rosemary sprigs

2 thyme sprigs

2 oregano sprigs

2 bay leaves

1/2 teaspoon salt

1/4 teaspoon ground black pepper

16 anchovy fillets

15 oil cured olive

DIRECTIONS

1. For the dough, combine the water, yeast, oil and sugar in a bowl; let stand until frothy, about 5 minutes. Combine the flour and salt in a separate bowl. Pour the yeast mixture into the flour and stir until a rough dough forms. Turn dough out onto a floured surface and knead until smooth and elastic, about 6-7 minutes. Form dough into a ball then place into a lightly oiled bowl. Cover with plastic wrap and allow to rise in a warm place until doubled in bulk, about 1 hour. 

2. For the topping, heat the oil in a large nonstick skillet over medium. Add the onions, rosemary, thyme, oregano, bay leaves, salt and pepper; cook, stirring occasionally, until onions are very tender and golden, 45-55 minutes. Remove rosemary, thyme, oregano and bay leaves. 

3. Press the dough to fit a lightly oiled 15-inch x 10-inch cookie pan. Cover with plastic and let rise 30 minutes. 

4. Preheat oven to 450°F. 

5. Uncover the dough and spread the onions over the top. Arrange anchovy fillets and olives over the onions. Bake until crust has browned, about 16-18 minutes.