Olive & Onion Flatbread from The Weeknight Cook by Brigit Binns

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

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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,...

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Cooking tools:

Skillet
Stove
Wooden spoon
Baking sheet
Chef's knife
Cutting board

Ingredients

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