Ingredient List:
Crust:
● ¼ cup (60 ml) olive oil
● ½ teaspoon salt
● 1 egg
● 2 cups all-purpose flour, & more for rolling and dusting the crust
● 4 tablespoons (60 ml) lukewarm water, more if needed
Other Ingredients:
● ¾ cup (125 g) of black olives
● 1 bay leaf
● 1 fresh thyme sprig
● 3 pounds white onions, thinly sliced
● 4 garlic cloves
● 5 tablespoons (80 ml) extra virgin olive oil, divided
● 8 anchovy fillets, rinsed, cleaned, and mashed
● Salt and freshly ground black pepper

Preparation:
1. For the dough: In a large basin, combine the flour and salt. To assemble, stir everything together until it is well combined. Add the egg, olive oil, and water to a well amid the flour. Use a wooden spoon to combine all the ingredients. Form a ball of dough by kneading the dough with your hands for around 2-3 minutes. Let your dough rest for about 60 minutes on the counter, covered with a kitchen towel.
2. For the onion filling: Add 3 tablespoons of the olive oil to a deep skillet and warm low heat. Add the onions, garlic, and herbs. Season with salt to taste. Stirring periodically, cook for one hour with the lid on. The onions should not get brown and have a strong onion flavor. Stir in the anchovies after the dish has been taken from the stove. Remove the thyme sprig and bay leaf ingredients from the dish.
3. Bake at 350°F (180°C) for 30 minutes. A big baking sheet should be lightly oiled. Roll out the dough while the onions are frying on a floured work surface. Gather enough dough to cover the whole baking sheet. Form a tiny rim with the rolled-out dough and the baking sheet's crimped edges. Make many holes in the crust's bottom using a fork. Push the olives into the onion mixture, after which you may add the onion mixture. Make sure the crust's edges are brushed with some olive oil, and then generously douse the onions in it.
4. When the crust is browned, remove it from the oven and let it cool. Keep heated before slicing.