- 1 thick baguette
- 30g unsalted butter, melted
- 2 tablespoons olive oil, plus extra to drizzle
- 2 onions, thinly sliced
- 2 tablespoons chopped thyme leaves
- 12 anchovy fillets in oil, drained
- 12 small nicoise or kalamata olives
- 1 tablespoon chopped flat-leaf parsley
- 1 tablespoon finely grated parmesan
- Step 1Preheat oven to 180°C. Using a bread knife, slice a 1cm strip lengthways off the top of the baguette. Scoop out the soft bread centre. Brush the baguette all over with butter and place on a baking tray.
- Step 2Place oil in a frypan over medium-low heat. Cook onion with a pinch of salt, stirring occasionally, for 20 minutes or until soft and golden. Stir through the thyme. Fill the baguette with onion mixture and top with anchovies in a criss-cross pattern. Dot with olives and bake for 10-12 minutes until golden and crisp.
- Step 3Scatter with parsley and parmesan, drizzle with extra oil, then cut into thick slices and serve.
- Author: Valli Little
- Image credit: Andy Lewis
- Publication: Taste.com.au