Pissadiere (Provencal Onion, Anchovy and Olive Flatbread) | Oregonian Recipes

Ingredients

• 1 teaspoon instant dry yeast
• 2 cups all-purpose flour
• 1-1/2 cups bread flour, plus additional as needed
• 3 tablespoons extra-virgin olive oil
• 4 tablespoons honey
• 1-1/2 cups water
• 1-1/4 teaspoons kosher salt
• 4 tablespoons extra-virgin olive oil, plus additional for greasing pan
• 2-1/2 pounds yellow onions, halved pole-to-pole, cored, and sliced thin lengthwise
• Crushed red pepper flakes
• 2 teaspoons chopped fresh thyme (or 1 teaspoon dried Herbes de Provence)
• Kosher salt
• 3-4 tablespoons oil-packed anchovies, roughly chopped
• 1/2 cup pitted Nicoise olives, rinsed, drained and roughly chopped
• 2 tablespoons chopped flat-leaf parsley