Pissaladière

Directions

• Prepare the Dough:
  In a small bowl, dissolve the yeast in warm water and let it sit for about 5-10 minutes until it becomes frothy.
  In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
  Mix until the dough comes together, then knead on a lightly floured surface for about 5-7 minutes until smooth and elastic.
  Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
• Prepare the Onion Topping:
  While the dough is rising, heat the olive oil in a large skillet over medium-low heat. Add the sliced onions and cook slowly, stirring occasionally, for about 20-30 minutes until they are soft and caramelized.
  Add the minced garlic, thyme (if using), salt, and pepper, and cook for another 5 minutes. Set aside to cool slightly.
• Assemble the Pissaladière:
  Preheat the oven to 400°F (200°C).
  Once the dough has risen, punch it down and roll it out on a lightly floured surface into a rectangle or circle, about ½ inch thick.
  Transfer the dough to a baking sheet lined with parchment paper.
  Spread the caramelized onions evenly over the dough, leaving a small border around the edges.
  Arrange the anchovy fillets in a crisscross pattern over the onions, and place an olive in the center of each diamond created by the anchovies.
• Bake:
  Bake the pissaladière in the preheated oven for 20-25 minutes, or until the crust is golden and crisp.
• Serve:
  Allow the pissaladière to cool slightly before slicing. It can be served warm or at room temperature, making it perfect for picnics, light lunches, or as an appetizer. It can also be cut into small squares and served as part of a Provençal-themed buffet or as a light meal.
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