Step 1

Dilute the yeast in a little warm water.

Step 2

Meanwhile, mix the flour with the salt, then add the yeast. Pour the warm water and mix.

Step 3

Then, pour the olive oil and knead for 5 minutes until the dough is homogeneous and forms a ball that pulls away from the edges of the bowl.

Step 4

Cover and allow to rest for an hour in a warm place.

Step 5

In a large pan, cook the sliced onions, ​​in olive oil with the unpeeled whole garlic cloves, thyme, bay leaf, savory and oregano. Cook on low heat, stirring regularly for at least 1h30, until you get a kind of compote.

Step 6

One hour into the cooking of the onions, spread the dough to the size of a baking sheet. Place the dough on the baking sheet and cover with a slightly damp cloth. Let rest for one hour.

Step 7

Preheat the oven to 410 F / 210 C.

Step 8

Remove garlic cloves and aromatic sprigs from the cooked onions. Add a very small of amount of salt (anchovies and olives are already salted). Spread the onions on the dough with a skimmer or slotted spoon to allow the oil to drain.

Step 9

Decorate with filets of anchovy and black olives.

Step 10

Bake in preheated oven for 20 minutes. Pour in a drizzle of olive oil (optional) and serve with a chill rosé wine.