Olive & Onion Flatbread

Name: Olive & Onion Flatbread
Yield: Makes 1 Large Flatbread
Ingredients: Olive oil, ¼ cup (2 fl oz/60 ml); Yellow onions, 1½ lb (750 g), thinly sliced; Coarse cornmeal, 1 tablespoon; Yeast Dough, 1 ball, at room temperature; Salt and freshly ground pepper; Canned anchovy fillets, 8, soaked in warm water for 5 minutes, drained, patted dry, and chopped; Niçoise or other brine-cured black olives, 8, pitted and roughly chopped

Preparation info

Makes
1
Large Flatbread

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Olive oil, ¼ cup (2 fl oz/60 ml)
Yellow onions,

Starter
Dinner
Pescatarian
Bread

Method

Cook the onions

In a large frying pan over medium heat, warm the oil. Add the onions and season with salt and pepper. Cover and cook gently, stirring every 5 minutes or so, until tender and golden, about 20 minutes.
Shape the dough

Meanwhile, sprinkle the cornmeal evenly over an 11-by-17