DOUGH
Pour 1 cup warm water into small bowl; sprinkle yeast and sugar over. Stir to blend. Let stand until foamy, about 10 minutes.


Blend flour and salt in stand mixer. 


Add yeast mixture and 2 tablespoons oil; process until dough clumps together, adding more flour by tablespoonfuls if dough is sticky. Process until shiny ball forms, about 1 minute. 


Increase speed to high and mix for about 2 minutes until smooth and elastic.


Coat large bowl with remaining 1 tablespoon oil. Add dough to bowl; turn to coat with oil.

Cover with plastic wrap, then kitchen towel. Let rise in warm draft-free area until doubled in volume, about 1 hour.


Punch down dough; cover and let rise until puffed and almost doubled, about 1 hour.


Sprinkle heavy 17x11x1-inch baking sheet with cornmeal. Roll out dough on lightly floured surface to 18x12-inch rectangle. Transfer to prepared baking sheet; press edges of dough up along sides and corners of sheet. Cover with dry kitchen towel; let rise until slightly puffed, 1 hour.

FINISHING
Preheat oven to 246°C/475°F.

In a large sauce pan warm 3 tablespoons of olive oil.

Peel and cut in half all the onions, then slice the onions in quarter inch slices. Peel and crush the garlic.

Cook in olive oil, thyme, rosemary and bay leaves and a pinch of salt for about 30 minutes on medium to low heat. The onions should not get color but they should be tender, add the sugar and reserve.

Spread onto prepared dough.

Arrange anchovies and olives on top.

Sprinkle with additional thyme and rosemary if desired.

Bake until crust is golden, about 15 minutes.

Enjoy it warm or cold.