Pissaladière

Preparation

1. Step 1

   Lightly oil a 17-by-12-inch rimmed baking sheet, and set aside. Roll out dough to a 17-by-12-inch rectangle, and fit into sheet, folding up the edges slightly to form a small lip. Prick dough all over with a fork. Cover with oiled plastic wrap, and let rise in a warm place until slightly puffed, about 30 minutes.

   Step 2

   Preheat the oven to 450°F, with a rack in the center. Heat olive oil in a large skillet over medium heat. Add garlic, onions, and salt. Cook, stirring occasionally, until onions begin to brown, about 10 minutes. Add thyme and parsley; set aside to cool.

   Step 3

   Cut tomatoes in half lengthwise, and scoop out seeds with a melon baller or small spoon. Slice tomato halves lengthwise into 1/4-inch-thick strips; distribute evenly over dough. Arrange the onions on top, then add anchovies in a decorative pattern to form X shapes. Dot with olives. Bake 12 minutes. Rotate sheet, and continue baking until crust is golden, about 15 minutes more. Remove from oven; using a large spatula, transfer to a cutting board. Slice into pieces, and serve warm or at room temperature. Although Pissaladière is best eaten the day it is baked, it can be reheated the next day; place in a 200°F oven for 10 to 15 minutes or until heated through.

2. Pissaladière Dough

   Step 4

   In a medium bowl, sprinkle sugar and yeast over 1/4 cup warm water. Stir with a fork until sugar and yeast are dissolved. Let stand until foamy, about 5 minutes. Add remaining 1/2 cup warm water, along with the oil, salt, and flour. Using a wooden spoon, stir until a dough forms. Transfer to a lightly floured work surface; knead until smooth, about 5 minutes. Place dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap; let rise in a warm place until doubled in bulk, about 1 hour.