Olive and Caramelized Onion Tart

Ingredients

• Dough:
• 1 package dry yeast (about 2 1/4 teaspoons)
• 3/4 cup warm water (100° to 110°), divided
• 2 1/4 cups all-purpose flour, divided
• 2 tablespoons 1% low-fat milk
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon finely chopped fresh thyme
• 1/2 teaspoon finely chopped fresh rosemary
• Cooking spray
• 1 tablespoon cornmeal
• Topping:
• 1 tablespoon olive oil
• 9 cups vertically sliced yellow onion (about 2 1/2 pounds)
• 1 teaspoon chopped fresh thyme
• 1/2 teaspoon chopped fresh rosemary
• 3 garlic cloves, chopped
• 1 cup chopped seeded peeled tomato
• 1/2 cup chopped pitted kalamata olives
• 2 canned anchovy fillets, patted dry and mashed
• 1/2 cup (2 ounces) crumbled goat cheese
• 1/8 teaspoon freshly ground black pepper

Preparation

1. To prepare dough, dissolve yeast in 1/4 cup warm water in a large bowl; let stand 5 minutes. Add remaining 1/2 cup water. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 cups flour and the next 5 ingredients (through 1/2 teaspoon finely chopped rosemary), stirring until well blended.
2. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 40 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.)
4. Punch dough down; cover and let rest 5 minutes. Shape dough into a 15 x 13-inch rectangle on a baking sheet coated with cooking spray and sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim.
5. Preheat oven to 400°.
6. To prepare filling, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add onion, 1 teaspoon thyme, 1/2 teaspoon rosemary, and garlic. Cover and cook 15 minutes or until golden brown, stirring occasionally. Uncover; reduce heat, and cook 15 minutes or until onions are soft, stirring occasionally. Stir in tomato; cook 15 minutes or until mixture is almost dry. Stir in olives and anchovies.
7. Spread onion mixture over dough, leaving a 1/2-inch border. Bake at 400° for 35 minutes or until crust is crisp. Sprinkle with cheese and pepper. Serve warm or at room temperature.