Provencal Pissaladière with Caramelized Onions and Fresh Anchovies

Ingredients

• 2 cups flour, sifted
• 1 packet active dry yeast
• 1 cup warm water
• 1 tablespoon olive oil
• 1 teaspoon salt
• 2 pounds yellow onions, thinly sliced
• 1 cup olive oil
• 3 cloves garlic, minced
• 12 pieces fresh anchovies, rinsed and filleted
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon freshly ground black pepper
• 1 cup Nicoise olives, pitted and halved

Method

1. 01
   In a large bowl, dissolve the yeast in warm water. Let it stand for about 5 minutes until foamy.
2. 02
   Add the sifted flour, olive oil, and salt to the yeast mixture. Knead until a smooth dough forms, about 10 minutes.
3. 03
   Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place until doubled in size, approximately 1 hour.
4. 04
   While the dough is rising, heat olive oil in a large skillet over medium heat. Add the sliced onions and cook gently, stirring often, until they are soft and caramelized, about 30 minutes.
5. 05
   Stir in the minced garlic and fresh thyme, cooking for an additional 2 minutes. Season with black pepper and set aside.
6. 06
   Preheat the oven to 425°F (220°C).
7. 07
   Punch down the dough and roll it out to fit a 9x13-inch baking sheet. Transfer the dough to the sheet and spread the caramelized onion mixture evenly over the top.
8. 08
   Arrange the fresh anchovies and halved olives over the onions in a decorative pattern.
9. 09
   Bake in the preheated oven for 20-25 minutes, until the edges of the dough are golden brown.
10. 10
    Remove from the oven and let cool slightly before slicing and serving.