Niçoise Pissaladière with Anchovies and Olives

Method

1. 01

   Make the yeast dough

   Stir yeast into warm water until dissolved. Combine flour and salt, add the yeast water and dough oil, then knead until smooth and elastic.

   

2. 02

   Rise the dough

   Place the dough in a lightly oiled bowl, cover and let rise in a warm draft-free place until visibly puffy and nearly doubled.

   

3. 03

   Slowly cook the onions

   Warm the onion oil in a wide heavy skillet. Add onions and garlic with a pinch of salt and cook over low heat, stirring often, until very soft and golden; do not let them brown sharply.

   

4. 04

   Season and cool the onion compote

   Stir thyme and pepper into the onions. Remove from heat and cool until warm, not hot, so the dough does not become soggy.

   

5. 05

   Shape and top the flatbread

   Roll the dough into a large oval or rectangle on an oiled tray. Spread the onion compote evenly, leaving a narrow rim; arrange anchovies in a loose lattice and olives between them.

   

6. 06

   Bake until the crust is golden

   Bake in a hot oven until the bread base is cooked through and the rim turns golden and lightly crisp. Rest briefly before slicing into squares.