Pissaladière

Ingredients

• 1 lb bread dough (store-bought or homemade pizza dough)
• 3 lb yellow onions, thinly sliced
• 1/4 cup olive oil, plus more for the pan
• 1 sprig fresh thyme
• 1 bay leaf
• 1 teaspoon salt
• 12 anchovy fillets
• 1/4 cup small black Niçoise olives

Before you cook

• Slice the onions thinly and evenly.
• Stretch or roll the bread dough out to fit a lightly oiled baking sheet, then let it rest, covered, for 20 minutes.

Steps

1. Heat the olive oil in a wide, heavy pan over low heat.
2. Add the sliced onions, thyme, bay leaf and salt to the pan.
3. Cook the onions over low heat, stirring occasionally, for 45 minutes, until completely soft, golden and jammy.
4. Remove the thyme sprig and bay leaf and discard them.
5. Let the onions cool slightly.
6. Preheat the oven to 425°F (220°C).
7. Press the dough out across the oiled baking sheet with your fingertips.
8. Spread the caramelized onions evenly over the dough, right to the edges.
9. Lay the anchovy fillets over the onions in a diamond lattice pattern.
10. Press an olive into the center of each diamond.
11. Bake for 20 to 25 minutes, until the crust is golden at the edges.
12. Let the pissaladière cool for 5 minutes before slicing into squares.