Pissaladiere from The Cooking of Provence by Patricia Lousada

Ingredients

• 200 g (7 oz) plain or strong white flour
• 1 teaspoon salt
• 4 tomatoes, skinned and sliced
• 7 teaspoon fresh or dried thyme
• 1 kg (2 lb) mild onions, sliced
• 4 tablespoons olive oil
• 1 small egg (size 5–6)
• 75 ml (3 fl oz) tepid water
• ¾ teaspoon easy-blend dried yeast
• salt and pepper
• 12 small black olives, stoned
• 6 sun-dried tomatoes in seasoned oil, drained and cut into slivers (optional)
• 50 g (2 oz) can of anchovy fillets, drained