River Cottage

Combine the flours, salt and yeast in a large bowl, add the water and oil, and mix to a rough dough. Turn out on to a lightly floured surface and knead until silky and elastic, about 10 minutes. Put in a lightly oiled bowl, turn to coat, cover with cling-film and leave in a warm place to rise for an hour, until doubled in size.

While the dough is rising, make the topping. Heat the oil in a large frying pan. Add the onions, the leaves from 1 sprig of rosemary and the bay leaves, along with a good pinch of salt, and cook very gently, partially covered, over a very low heat, stirring occasionally, for about 50 minutes – they should be meltingly soft, golden and translucent, but not browned or burning.

Heat the oven to 220C/425F/gas mark 7 (alternatively use a wood burning oven at a high heat) and cover a rectangular baking tin or similar with non-stick baking paper.

Punch down the risen dough and turn out on to the baking tin. Press the dough to the sides of the tin, stretching as you do. Spread the onions over the base and scatter the anchovies, capers and the remaining rosemary over the top. Season with salt and pepper and a drizzle of olive oil.

Bake for 20-25 minutes, until the crust is slightly browned if using a conventional oven. If using a wood oven cook for 5-10 minutes depending on heat until the crust is slightly browning. Serve hot, warm or cold.

Check out the related River Cottage courses here>