Pissaladière

Preparing the dough:

1. 1Mix the flour and salt in a bowl, make a well in the center, and pour in the water.
2. 2Add the yeast to the water and gradually mix from the center outward, incorporating the flour little by little.
3. 3Once the dough forms, knead it on a floured surface for 7 to 10 minutes until smooth.
4. 4Grease the bowl used for mixing, put the dough back in it, cover with a kitchen towel, and let rise in a warm place for 1 hour, until the dough has doubled in size.

Preparing the anchovy paste:

1. 5Place 100 g of anchovies in a blender.
2. 6Add the peeled garlic and the vinegar.
3. 7Pulse to get a texture that is still slightly grainy.
4. 8Stir in the olive oil and blend until you get a smooth, even paste.
5. 9Transfer the anchovy paste to a container and set aside in the refrigerator until ready to use.

Preparing the topping:

1. 10Thinly slice the onions.
2. 11Heat olive oil in a pan.
3. 12Add the onions, a pinch of salt, and the thyme leaves, then cook slowly for about 45 minutes, stirring regularly.
4. 13Near the end of cooking, add the anchovy paste to the onions, mix well, and let cook for a few more minutes.

Assembling and baking the pissaladière:

1. 14Roll out the risen dough into a large rectangle on a baking sheet.
2. 15Spread the caramelized onions evenly over the dough, then add the anchovies and olives in the desired pattern.
3. 16Bake in an oven preheated to 200°C for 20 to 25 minutes or until the dough is cooked and starts to lightly crisp up.
4. 17Let cool slightly before cutting and serving.