Pissaladière Provençale | epicuriantime.com

Ingredients

• Dough:
• 1 package active dry yeast
• 3/4 cup warm water (110 degrees F.)
• 1/2 teaspoon sugar
• 1 tablespoon olive oil
• 1 3/4 cups flour
• 3/4 teaspoon salt
• 3 tablespoons additional flour for kneading
• Onion Filling:
• 2 pounds (about 5) large yellow onions, peeled, and very thinly sliced to yield 8 cups
• 1/4 cup olive oil
• 1 tablespoon butter
• 3 garlic cloves, peeled and minced
• 1 teaspoon kosher salt
• 1/3 cup water
• 1 sprig fresh thyme (or 1/4 teaspoon dried)
• about 2 dozen flat anchovy fillets, oil drained
• 3 dozen Nicoise olives, pitted and halved lengthwise
• 1/2 teaspoon fresh ground pepper
• recipeIngredient ends