Onion-stuffed Focaccia

Break up the fresh yeast and put it in a bowl with half glass of warm water, add honey (or  sugar) and a small handful of flour and let it rest in a warm spot for 10 minutes.
Put flour  (you can use half whole wheat, half unbleached white) in a large mixing bowl, add yeast  and 3 Tbsp oil and mix, then add salt and enough water as needed (about 1 and 1/2  glass).
Work the dough in a circular motion, until it is smooth and soft (you might have to  dust your hands with flour to avoid sticking). Leave it in the bowl covered with a cloth in a  warm corner of the kitchen, avoiding air drafts, for one to two hours.  

Meanwhile (or even a day before) slice onions finely; sautè them in a large pan with a little  oil, a good pinch of salt and freshly milled pepper.
When they start to soften, add soaked  and squeezed raisins and chopped up oil-cured anchovies.
Cook onions until very tender and dry.  

When the dough has doubled in size, pour a generous amount of oil in a large baking tray;  divide the dough in two parts, one part being a little bigger.
Roll the bigger part with a  rolling pin until you have it large enough to well cover baking tin (dust the surface of board  and dough with a little flour as you do this).
Let the edges of the dough overlap the tin. Lay the well-drained onions on top of the dough; roll the second half of the dough thinner and  lay it on top of onions.
Fold the edges pinching them with your fingers; pour a little oil on  the surface, spread it well and sprinkle some coarse salt on top.
Bake at 220° for about 30  minutes, or until golden and crusty.