1 Line a large baking tray with non-stick baking paper.
2 For the base: mix together the flour, yeast, salt and sugar in a mixing bowl.
3 Beat together the milk and vinegar and stir into the flour mixture. Add the oil and mix to a soft dough.
4 Turn onto a lightly floured surface and knead for a few minutes until smooth. Roll out into a round about 23-25cm|9-10" diameter. Place on the baking tray and leave in a warm place to rise for 30 minutes.
5 Heat the oven to 180°C (160° fan) 350°F gas 4.
6 Bake the base for 5 minutes.
7 For the topping: heat the olive oil in a frying pan and cook the onions and garlic slowly over a low heat for about 30 minutes until very soft and transparent, but not browned. Stir in the thyme and seasoning and leave to cool.
8 Spread the cooled mixture over the dough and arrange the anchovies and olives in a lattice pattern on top. Cover with oiled cling film and leave to rise in a warm place for 10-15 minutes.
9 Increase the oven temperature to 200°C (180° fan) 400°F gas 6.
10 Cook for 20-25 minutes until the base is cooked and the dough is golden.