Ingredients

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For the crust:

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2 cups warm water

1 package of yeast

2 Tbsp sugar

4 1/2 cups flour

2 Tbsp olive oil

1 tsp salt

1 Tbsp herbes de Provence

 

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For the topping:

 

About 20 onions or more sliced

2 Tbsp water

Anchovies in oil (optional)

Black olives

6 Tbsps sugar

1 Tbsp herbes de Provence

1 tsp thyme

10-15 Tbsp olive oil

Salt and pepper

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Instructions

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For the crust:

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1 - Mix the warm water, sugar, and yeast in the bowl of a stand mixer fitted with the dough hook until foamy.

 

2 - Add the flour, salt, herbes de Provence, and olive oil and knead until you can form a nice ball.

 

3 - Lightly oil a large bowl with more olive oil and add the dough and cover with plastic wrap. Let rise for 1 hour.

 

4 - After the dough has doubled in size, punch it down to release the gasses.

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5 - Generously oil a half sheet pan with olive oil. Place the dough on the sheet pan and press it out evenly to the sides of the pan. 

 

6 - Cover with plastic wrap and a cloth and let rise an additional hour.

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7 - Preheat the oven to 375°F.

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8 - Uncover and poke the dough with your fingers to create dimples.

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9 - Drizzle with more olive oil and bake for 25-30 minutes, until golden brown. Set aside.

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For the topping:

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1 - In a very large pot (or work in two batches or with two pots) on medium heat, cook the sliced onions in olive oil and sugar with 2 Tbsps water. Stir occasionally until the onions are brown and caramelized.

2 - Sprinkle with the herbes de Provence, salt and pepper to taste, and the thyme. Stir.

 

3 - Spread the onions on the baked crust.

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4 - Decorate with olives and anchovies.

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5 - Keep in the fridge. Enjoy it cold!