Pissaladiere

Mix the yeast with the lukewarm water and let it rest for 5 minutes until foamy.
Make the dough:
In a bowl, combine the flour, salt, olive oil, and yeast mixture.
Knead for 5 to 7 minutes until soft.
Shape into a ball, cover with a clean cloth, and let rise in a warm place for 1 hour (it should double in size).
Step 2: Prepare the filling
Cook the onions:
Peel and finely slice the onions.
Heat the olive oil in a large skillet over low heat. Add the onions and garlic.
Simmer gently for 30 minutes, stirring regularly, until softened and lightly browned.
Add the sugar, salt, pepper, and thyme (if using) for flavor.
Step 3: Assemble the pissaladière
Preheat the oven to 200°C. Roll out the dough:
Roll out the dough on a floured surface to form a rectangle or a circle, depending on your dish. Place it on a baking sheet lined with parchment paper.
Add the filling:
Evenly spread the caramelized onions over the dough.
Arrange the anchovy fillets in a crisscross pattern over the onions. Place a black olive in the center of each diamond-shaped anchovy.
Step 4: Bake the pissaladière
Bake:
Bake for 20 to 25 minutes, or until the dough is golden brown and crispy.
Serve:
Serve warm or at room temperature, with a green salad, or simply as an appetizer.
Tips:
For a vegetarian version: Replace the anchovies with capers for a salty touch.
Quick dough tip: You can use pizza dough or puff pastry if you're short on time.
Enjoy your meal