Pissaladière

Dough

• strong white flour300 g
• dried yeast5 g
• salt1 tsp
• water180 ml
• olive oil3 tbsp

Topping

• onions1½ kg
• olive oil5 tbsp
• garlic cloves2
• fresh thyme4 sprigs
• bay leaves1
• anchovy fillets16
• black olives20
• black pepper½ tsp

Dough

1. 01

   Mix the flour, yeast, salt, lukewarm water and 2 tbsp of the dough olive oil, and knead for about 10 minutes until smooth. Cover and leave to rise for 1 hour while the onions cook.

Onions

2. 02

   Thinly slice the onions and crush the garlic. Cook them in the 5 tbsp of olive oil with the thyme and the bay leaf, covered, over a low heat for 45 minutes, stirring now and then.

3. 03

   Uncover and cook for 15 minutes more until soft, sweet and golden but not browned. Remove the bay leaf and the thyme stalks, and season with the black pepper — no salt, the anchovies bring it.

Baking

4. 04

   Heat the oven to 220°C. Brush a 35 x 25 cm tray with the last tablespoon of the dough olive oil and press the dough into it.

5. 05

   Pit the olives if they have stones. Spread the onions over the dough, lay the anchovies in a lattice, and put an olive in each diamond.

6. 06

   Bake for 20 to 25 minutes until the base is golden and crisp underneath.

7. 07

   Leave to cool to room temperature, about 30 minutes, and cut into squares.