Caramelised Onion Flatbread with Anchovies, Black Olives and Thyme

Sweat the onions. Heat the 3 tbsp oil in the large pan over medium heat, add the onions, garlic and thyme, cover and cook for 20 minutes, stirring now and then, until very soft and collapsed. The lid traps steam, so the onions soften in their own juices without colouring.

Cook until jammy. Uncover, add the salt and pepper, lower the heat to medium-low and cook for 25-30 minutes more, stirring often, until soft, jammy and pale golden. If they catch or brown at the edges, add 1 tbsp water and turn the heat down. Slow cooking draws out the onions' natural sugars for a deep, mellow sweetness; cool completely.

Make the dough. While the onions cook, stir the yeast into the warm water, add the 2 tbsp oil, then mix in the flour and salt. Knead for 3-5 minutes on a floured surface until smooth and elastic. Return to the oiled bowl, cover and leave for 1 hour until doubled.

Shape in the tray. Oil the tray with 1 tbsp oil. Roll the dough to a 28 x 38cm rectangle, lift it into the tray and press it out to the edges. Cover with the tea towel and leave for 30 minutes, until slightly puffy, so the base bakes up light.

Heat the oven. Heat the oven to 220°C (fan 200°C), with the shelf in the lower third, for at least 20 minutes before baking. Baking low ensures the base turns crisp under the moist onion topping.

Add the lattice. Spread the cooled onions evenly over the dough, leaving a 1cm border. Lay the anchovy fillets diagonally over the top in a diamond lattice and put an olive half in the centre of each diamond. Cooled onions will not soften the raw dough before it goes in the oven.

Bake until golden. Bake for 20-25 minutes, until the edges and underside are golden brown and crisp; lift a corner to check. Scatter over a few thyme leaves and cut into 8 pieces. Serve warm or at room temperature.