Pissaladière Recipe

Directions:

1. Mix the water with the sugar and the yeast, set aside ina warm place for about 5 minutes for the yeast to prove.
2. Sieve the flour into a large mixing bowl. make a well in the middle and add the yeast mixture. Combine into a dough.
3. Turn out onto a floured surface and knead for about 10 minutes until smooth and elastic.
4. Return to a lightly oiled bowl, cover with a clean cloth and leave to rise in a warm place for about 1 hour or until it has doubled in size.
5. In the meantime, heat the oil and butter in a large pan and add the onions. Sprinkle with thyme, salt and pepper. Cook on a low heat stirring frequently until the onions become soft and translucent.
6. When the dough has risen, knead it for a further five minutes.
7. Preheat the oven to Gas 6/400°F/200°C.
8. Roll out dough to a rectangle, about 8x12 inches.
9. Place on an oiled baking sheet or on a pizza stone and spread evenly with a layer of onions.
10. Arrange the anchovies in a criss-cross pattern over the onions and top with olives.
11. Set aside for another 10 minutes in a warm place, then bake for about 25 minutes, or until the crust is golden.