French Savoury Flatbread

For the dough: mix the flour with the salt, yeast and sugar in a mixing bowl. Make a well in the centre and stir in the water.

Bring the mixture together with your hands to form a soft dough. Tip out onto a lightly floured surface and knead until elastic, about 5 – 10 minutes.

Place the dough in the same bowl, cover with cling film and leave for about 1 hour, until doubled in size.

For the topping: heat the butter and oil in a pan and add the onions. Stir over a medium heat for about 20 minutes, until the onions caramelise.

Add the thyme and cook for a further 10 minutes. Remove from the heat and season to taste with salt and pepper.

Heat the oven to 220 ° C (200°fan) 425°F gas 7. Line a baking tray with non-stick baking paper.

Add the balsamic vinegar and sugar to the onion mixture and cool slightly.

Punch back the risen dough to knock out the air and knead again for a further 5 minutes.

Roll out the dough into a large rectangle measuring about 30cm x 35cm|12" x 14". Place on the baking tray.

Spread the caramelised onions over the dough and scatter over the olives, anchovies and cherry tomatoes.