- Servings : 6
- Prep Time : 2:00 h
- Cook Time : 30m
- Ready In : 2:30 h
This is such a treat from the south of France, sweet caramelized onions with salty anchovies on a bread dough base. I’ve added tomatoes since they are just so good in summer.
- 250g bread flour
- 1⁄2 tsp salt
- 1 tsp dried yeast
- 1 tsp sugar
- 50g butter
- 2 tbsp olive oil
- 6 onions, thinly sliced (about 800g)
- 2 sticks thyme leaves
- 1 tsp sugar
- splash balsamic vinegar
- 12 black olives, pitted
- 50g can anchovies in olive oil, drained
- 100g cherry tomatoes (optional) cut in half
Mix the flour with the salt and yeast in a large bowl. Make a well in the centre and stir in 150ml warm water.
Bring the mixture together with your hands, and form into a soft dough. Tip out onto a lightly floured surface and knead for 5-10 minutes until elastic. Place the dough in the same bowl, cover with cling film and allow to double in size – this should take about an hour.
Meanwhile, make the topping. Heat the butter and olive oil in a medium sized saucepan and add the onions. Stir over a medium heat as the onions caramelise, about 20 minutes.
Add the thyme leaves and cook for a further 10 minutes. The onions will be very soft and caramel coloured.
Preheat the oven to 220°C fan/gas
Remove the pan from the heat and season the onions with salt and pepper and a splash of balsamic vinegar and sugar. Allow to cool slightly.
Punch back the risen dough to knock out the air, and knead again for another 5 minutes.
Roll the dough out to a large rectangle measuring about 30cm x 35cm.
Spread over the caramelised onions, and scatter over the olives, cherry tomatoes if using and anchovies.
Bake in the oven for about 25-30 minutes until golden.
Remove from the oven and cut into slices to serve whilst warm.