Pissaladière

1. Combine the flour, yeast and salt, mix in the warm water and 2 tablespoons of olive oil, then knead for 8 to 10 minutes until smooth and elastic and leave to rise, covered, until doubled, about 1 hour.
2. Meanwhile, halve and thinly slice the onions, then cook them slowly in the remaining olive oil with the garlic, bay leaf and thyme over low heat for 40 to 50 minutes, stirring often, until meltingly soft, jammy and pale gold but not browned.
3. Season the onions, remove the bay leaf, and let them cool slightly while you heat the oven to 220°C.
4. Stretch the dough onto an oiled baking tray into a thin rectangle, pushing it out to the edges and dimpling lightly with your fingers.
5. Spread the onions evenly over the dough right to the rim, leaving only a thin border.
6. Lay the anchovy fillets in a diamond lattice across the top and tuck a black olive into the centre of each diamond.
7. Bake for 18 to 22 minutes until the base is crisp and the edges are golden, then drizzle with a little olive oil and serve warm or at room temperature.

You'll use: Oven · Baking tray