Focaccia with Caramelized Onion and Raisin Filling

Start by crumbling fresh yeast into a bowl and pour in half a glass of warm water. Add a spoonful of honey (or sugar) and a small amount of flour to activate the yeast. Let this mixture rest in a warm, draft-free area for about 10 minutes, until bubbles form.
In a large mixing bowl, combine the remaining flour (a blend of whole wheat and unbleached white flour is traditional). Incorporate the yeast mixture and 3 tablespoons of olive oil, mixing well. Gradually add salt and about 1 1/2 glasses of water, kneading until a soft, elastic dough forms. Dust your hands with flour as needed to prevent sticking. Cover the bowl with a cloth and allow the dough to rise in a warm spot for 1 to 2 hours, until doubled in volume.

While the dough rises—or even a day in advance—finely slice the onions. Sauté them in a spacious pan with a drizzle of olive oil, a generous pinch of salt, and freshly ground black pepper. When the onions begin to soften and release their aroma, add the raisins (previously soaked and squeezed) and chopped oil-cured anchovies. Cook until the onions are deeply tender and any excess moisture evaporates, leaving a savory, slightly sweet filling ready for your bread.

Once the dough has risen, generously oil a large baking tray. Split the dough into two portions, with one portion slightly larger than the other. Roll out the larger dough piece on a floured surface until it can line the tray and overhang the edges.
Spread the well-drained onion-raisin filling evenly over the dough. Roll out the remaining dough thinner and cover the filling, pinching the edges together to seal. Drizzle more olive oil over the surface and sprinkle with coarse salt for crunch.
Bake in a preheated oven at 220°C (428°F) for about 30 minutes, or until the top is golden brown and perfectly crusty. Allow to cool slightly before slicing and serving to enjoy the full spectrum of flavors.