Rustic Fresh Tomato and Onion Focaccia

I love this version of focaccia, the golden onions and anchovy gives it the umami taste that everyone craves, and it is one of the best-easy to make, easy to pack for picnic or school lunches, you can eat it hot or room temperature and it is very healthy! It's simply divine with the fresh taste of summer tomatoes, golden onions that have carmelized in the oven, along with the saltiness of the anchovy and the briny olive, somehow you don't miss the cheese, so here is an Italian version of a French Onion and Tomato Tart, enjoy while you can get fresh tomato!
(Convection Oven 400 degrees F)

Dough
3-1/4 cups bread flour
1 teaspoon sea salt
1/2 tablespoon sugar
1 scant tablespoon yeast
2-3 tablespoons olive oil
1 cup warm water

Mix all dry ingredients in a large bowl, including the yeast, combine the oil and water, pour over dry ingredients, mix with handle of wooden spoon until most of the flour mixture is incorporated, dump contents of bowl onto dry counter, knead the dough until it is smooth and all flour has been incorporated, about 5-7 minutes. Wipe out bowl, drizzle with a little oil, put dough back, turning it once to coat with the oil, cover with plastic wrap until double in size or when you push your finger into the dough, it stays indented. See finishing instructions below.

Topping
1/4 cup extra virgin olive oil
2 large onions, peeled and thinly sliced
2-3 large fresh tomatoes, cored and sliced
2-3 cloves of garlic pressed into tiny bits with garlic press
2-3 sprigs of fresh thyme
1/2 teaspoon salt
1/4 teaspoon pepper
10-12 whole anchovy fillets
12 pitted Kalamata olives, spicy mixed olives,oil cured black olives, or mixture of all of them

While dough is rising In a sauté pan, heat oil on medium heat, when hot, add onions, salt and pepper, sauté until onions are soft, not brown, add sliced tomato, garlic and thyme sprigs, sauté until the onion and tomato mixture is almost saucy,and thick, but you can still see the individual components. you may wish to remove the tomato skins when stirring the mixture. Remove the thyme. Let cool for 15-20 minutes. At this point the dough will have risen enough, punch down, then, on a 15x11 inch piece of parchment, roll dough out too 1/4 inch thickness, making the edges higher to hold the sauce, transfer the dough-lined parchment to a sheet pan, spread tomato mixture onto the dough, artfully top with the anchovy fillets and the Kalamata olives,(each slice should have an anchovy and a couple of olives) cover with plastic wrap and let rise again till edges of dough are puffy. Bake at 400 degrees F for about 35-40 minutes, check bottom of pizza occasionally for doneness and rotate pan in middle of baking period.