Mix 200g of bread flour, 1 teaspoon of salt, and 2 teaspoons of instant yeast. Add 150ml of warm water and 1 tablespoon of olive oil and knead until smooth. Cover and let rise for 45-75 minutes.
Meanwhile, gently cook 1kg of thinly sliced onions in 4 tablespoons of olive oil for 10 minutes. Add 3 thyme sprigs, 2 peeled, chopped tomatoes, salt, and pepper. Cover and cook for 45 minutes until very soft.
Preheat the oven to 425°F / 220°C. Press the dough into a lightly oiled 9 × 13in / 23 × 33cm baking pan and spread the onions over it.
Arrange 160g of canned anchovy fillets on top in a criss-cross pattern and set 50g of black olives in the gaps, one per gap. Drizzle with olive oil and bake for 25-30 minutes.
