Pissadiere

For the pissaladiere, mix lukewarm water with yeast, about half of the flour and a pinch of sugar in a bowl. Cover and let rise in a warm place for 10-15 minutes. Then add a pinch of salt, remaining flour and olive oil and knead the dough into a smooth ball. Cover with a kitchen towel and let rise again by twice the volume (about 1 hour). After that, beat it again and knead it well once more. Oil a baking tray, roll out the dough to this size and place it on top. Pull up the dough a little at the edges. Prick the bottom of the dough several times with a fork and let it rise again. Meanwhile, for the topping, cut the onions into fine strips. Cut the garlic into fine slices. Halve the olives and remove the pit. Drain anchovy fillets and remove bones as needed. Now heat the olive oil in a pan and slowly sweat the onions over not too high heat until translucent, add the garlic. Add the plucked thyme leaves and sauté briefly, remove from heat. Spread the onion mixture evenly on the dough, cover with olives and anchovy strips and let everything rest for another 10-15 minutes. Bake in a very hot oven at 200 °C for about 20 minutes until crispy. Cut into portions and serve.

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