Pissaladière

Instructions

1. Prepare the dough
   In a large bowl, combine the flour, yeast, sugar, and 1/2 tsp salt. Add warm water and 2 tbsp olive oil, then mix until a soft dough forms. Knead on a floured surface for 5-7 minutes until smooth and elastic. Place in an oiled bowl, cover with a damp cloth and let rise in a warm place for 1 hour until doubled in size.
2. Caramelize the onions
   While the dough rises, heat 1 tbsp olive oil in a large skillet over medium-low heat. Add the thinly sliced onions, minced garlic, thyme leaves, bay leaf, 1/2 tsp salt, and pepper. Cook slowly, stirring occasionally, for about 45-50 minutes until the onions are deeply golden and caramelized. Remove the bay leaf and let the mixture cool slightly.
3. Prepare the baking sheet
   Preheat the oven to 400°F (200°C). Oil a large rectangular baking sheet or a 12-inch round pizza pan. Punch down the risen dough and roll it out to fit your prepared pan, creating a slightly raised edge. Let it rest for 15 minutes.
4. Assemble the pissaladière
   Spread the caramelized onion mixture evenly over the dough, leaving a small border around the edges. Arrange the anchovy fillets in a crisscross pattern on top of the onions, creating diamond-shaped sections. Place Niçoise olives in the center of each diamond. Drizzle with a little olive oil.
5. Bake to perfection
   Bake in the preheated oven for 20-25 minutes, until the crust is golden brown and crisp. Rotate the pan halfway through baking to ensure even browning.
6. Serve
   Remove from the oven and let cool for 5 minutes. Cut into squares or slices and serve warm or at room temperature. The pissaladière can be enjoyed as an appetizer, main course with a salad, or as part of a Mediterranean mezze spread.