Preheat oven to 425ºF. Drizzle about 2 to 3 tablespoons of olive oil in a 9×13-inch (for three rounds of dough) or 8×8-inch (for two rounds of dough) baking dish. Plop rounds of dough in pan and let rest for 20 minutes.
Meanwhile prepare your toppings: pit and slice the olives; filet the anchovies (if using salt-packed); caramelize the onions (if you haven’t already done so); remove thyme leaves from stems.
Gently stretch the dough so that it fills up the pan. Top the dough with a hefty layer of caramelized onions. Crisscross anchovies over top. Scatter olives overtop. Sprinkle thyme leaves overtop. Bake for 15 minutes. Rotate pan and bake for an additional 5 to 10 minutes or until underside is golden. Transfer to a board. Let cool briefly before cutting.