Onion Tart with Black Olives and AnchoviesCrust

1 1/2 cups all purpose flour1 packet (.25 ounce) dry yeast1 teaspoon coarse salt1 cup warm water 1 tablespoon light olive oilTopping5-6 medium yellow onions, thinly sliced3 tablespoons light olive oil1 bay leaf1 teaspoon coarse salt1 teaspoon dried thyme leaves1 can (2 ounces) anchovy fillets, drained, oil reserved 1/2 cup water12-15 black nicoise olives or black oil-cured olivesDissolve yeast and salt in warm water; set aside for 5 minutes. Mound flour onto work surface, making a crater in the center. Pour yeast mixture and oil into crater and knead the mass into smooth, elastic dough. Add additional flour if dough is too sticky. Knead for 5-7 minutes. Shape into ball, oil lightly and place in bowl. Cover and leave in warm place 1 hour.Place onions, oil, bay leaf, salt, thyme and anchovy oil in heavy kettle. Toss until onions are coated with oil. Cover kettle and saute onions on low heat until tender and transparent. Stir occasionally. Add water, stir and saute until they are almost a paste, up to 45 minutes. Avoid browning.Heat oven to 400 degrees. Lightly oil 11-by-17-inch jelly roll pan or baking sheet.Roll out dough a little larger than your pan and place in pan. Discard bay leaf and spread onion filling over dough. Distribute anchovies and olives over top. Bake about 20 minutes or until crust is browned. Cut into squares; serve warm or cold.Serves six to eight.Nutrition values per serving: 207 calories, 13 g fat (3 g saturated), 24 g carbohydrates, 1 g fiber, 4 g protein, 11 mg cholesterol, 444 mg sodium.