This one's a fun twist on the usual pull-apart loaf - great for picnics and other gatherings.  






Skill level

Average: 5 (1 vote)


  • 7 g sachet dried yeast
  • 2 tsp caster sugar
  • 300 g (2 cups) bread flour ('00') or strong plain flour, plus extra, to knead
  • 2 tsp thyme leaves
  • 2 tbsp olive oil, plus extra, to brush and drizzle
  • 500 g (approximately 3) onions, thinly sliced
  • 18 anchovy fillets
  • 90 g (½ cup) black olives

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Cooling time 10 minutes
Resting time 35 minutes

Place yeast, 1 tsp of the sugar and 160 ml lukewarm water in a small bowl and set aside for 5 minutes or until mixture bubbles.

Place flour, 1 tsp salt and 1 tsp of the thyme in a bowl. Add yeast mixture and 1 tbsp olive oil, then mix to form a dough. Turn dough out onto a lightly floured surface and knead for 5 minutes or until smooth and elastic. Divide into 6 equal portions and roll into balls. Using a lightly floured rolling pin, roll each ball into a 5 mm-thick round. Place rounds, slightly overlapping, on a lightly greased and lined 25 cm x 33 cm oven tray. Cover with a damp tea towel. Set aside in a warm draught-free place for 30 minutes until doubled in size.

Preheat oven to 200°C. Heat the remaining 1 tbsp oil in a large saucepan over low heat, add onions and cook, stirring occasionally, for 30 minutes or until caramelised. Remove from heat, stir through remaining 1 tsp sugar, and season. Set aside for 10 minutes. Brush dough with oil, spread with onions, and top with anchovies, olives and remaining 1 tsp thyme leaves. Drizzle with extra oil and bake for 20 minutes or until golden and cooked through.


Photography Chris Chen


As seen in Feast magazine, Dec/Jan 2013, Issue 27.