Heat olive oil and butter in large sauté pan over medium-low heat
Add onions, garlic, thyme, and bay leaf
Season with salt and pepper, cover, and cook until onions have softened, about 40 minutes
Remove cover, add worchestshire sauce, olive brine, and honey and cook additional 20-30 minutes, or until golden and jam-like
Place flatbreads into pre-heated 450° F oven and cook until slightly toasted. Divide onion mixture between flatbreads and top with chopped olives. Return to oven for 10-15 minutes or until flatbread is crusty.