Pissaladiere

Directions

1. 1
   Lightly oil a 17-by-12-inch rimmed baking sheet, and set aside.
2. 2
   Roll out dough to a 17-by-12-inch rectangle, and fit into sheet, folding up the edges slightly to form a small lip.
3. 3
   Prick dough all over with a fork.
4. 4
   Cover with oiled plastic wrap, and let rise in a warm place until slightly puffed, about 30 minutes.
5. 5
   Preheat the oven to 450F, with a rack in the center.
6. 6
   Heat olive oil in a large skillet over medium heat.
7. 7
   Add garlic, onions, and salt.
8. 8
   Cook, stirring occasionally, until onions begin to brown, about 10 minutes.
9. 9
   Add thyme and parsley; set aside to cool.
10. 10
    Cut tomatoes in half lengthwise, and scoop out seeds with a melon baller or small spoon.
11. 11
    Slice tomato halves lengthwise into 1/4-inch-thick strips; distribute evenly over dough.
12. 12
    Arrange the onions on top, then add anchovies in a decorative pattern to form X shapes.
13. 13
    Dot with olives.
14. 14
    Bake 12 minutes.
15. 15
    Rotate sheet, and continue baking until crust is golden, about 15 minutes more.
16. 16
    Remove from oven; using a large spatula, transfer to a cutting board.
17. 17
    Slice into pieces, and serve warm or at room temperature.
18. 18
    Although Pissaladiere is best eaten the day it is baked, it can be reheated the next day; place in a 200F oven for 10 to 15 minutes or until heated through.
19. 19
    In a medium bowl, sprinkle sugar and yeast over 1/4 cup warm water.
20. 20
    Stir with a fork until sugar and yeast are dissolved.
21. 21
    Let stand until foamy, about 5 minutes.
22. 22
    Add remaining 1/2 cup warm water, along with the oil, salt, and flour.
23. 23
    Using a wooden spoon, stir until a dough forms.
24. 24
    Transfer to a lightly floured work surface; knead until smooth, about 5 minutes.
25. 25
    Place dough in a lightly oiled bowl, turning to coat.
26. 26
    Cover with plastic wrap; let rise in a warm place until doubled in bulk, about 1 hour.