Dough:
2 cups flour, plus extra for dusting surface
1 teaspoon instant yeast
1 teaspoon salt
1 tablespoon olive oil
1 cup warm water (110 degrees)
Caramelized Onions:
2 tablespoons olive oil
2 pounds yellow onions, sliced
1/2 teaspoon salt
1 teaspoon brown sugar
1 tablespoon water
Garnishes:
olive oil
1/2 teaspoon black pepper
1/2 cup nicoise olives, pitted and chopped coarse
8 anchovy fillets, rinsed, patted dry and chopped coarse
2 teaspoons minced fresh thyme
To Make the Dough:
In a food processor pulse flour, yeast and salt to combine. With the machine running, add the oil, then the water, through the feed tube; continue to process until the dough forms a ball, about 15 seconds. Generously dust the surface with flour, using floured hands transfer the dough (it will be VERY sticky) and knead lightly. Lightly oil a bowl and place the dough in it, cover with plastic wrap and let rise for 1 1/2 hours.
Caramelized Onions:
While the dough is rising, heat oil in a skillet on high heat, until shimmering. Sir in onions, salt and brown sugar and cook, stirring often for 10 minutes. Reduce the heat to medium-low and cook until the onions are golden brown, about 20 minutes. Off the heat, stir in the water and put in a bowl.
- Adjust the oven rack to the lowest position and preheat the oven to 500 degrees.
- When the dough has doubled, remove and divide into 2 pieces. Gently pull the dough until it is about 12 inches long. Put on a piece of parchment paper and gently dimple the surface with your fingers. Using oiled hands push and flatten until it is a 14 by 8 inch oval.
- Brush dough with olive oil and sprinkle with 1/4 teaspoon pepper. Sprinkle 1/4 cup olives, 1 tablespoon chopped anchovies, and 1 teaspoon thyme evenly on dough. Then evenly scatter half the onions on the top.
- Put tart on parchment paper in a baking sheet and bake for 19 minutes.
- While baking, shape and top second tart. Lift parchment paper and set on cutting board. Let rest for 5 minutes.
