Pissaladière: How To Make Classic French Onion & Anchovy Tart

Ingredients

• ⅓ cup extra virgin olive oil
• 1.2kg brown onions, thinly sliced
• 2 cloves garlic, crushed
• 3 sprigs thyme, leaves picked
• 1 bay leaf, torn
• Salt flakes and freshly ground black pepper, to taste
• 200g anchovy fillets, halved lengthways (32 fillets)
• 50 Niçoise olives, pitted
• DOUGH
• 14g dried yeast
• 450ml lukewarm water
• 750g strong plain flour, plus extra for dusting
• ½ tablespoon salt flakes, ground
• ¼ cup extra virgin olive oil, plus extra for rolling