Ingredients

For the topping (makes 1 pissaladiere): ¼ cup good Olive Oil 2 lb yellow Onions halved and sliced 1/4-inch thick 1 tablespoon fresh Thyme leaves ½ teaspoon freshly ground black pepper 2 whole cloves Garlic For the dough (makes 2 pissaladieres) 1¼ cups warm (100 to 110 degrees F) Water 2 envelopes dry Yeast 1 tablespoon Honey 3 tablespoons good Olive Oil 4 cups Plain Flour plus extra for kneading 2 teaspoons Kosher Salt To assemble each pissaladiere Cornmeal for baking 12 to 18 anchovy fillet 12 French Black Olives preferably oil-cured, pitted

Description

For The Topping (makes 1 Pissaladiere):For The Topping, Heat The Olive Oil In A Very Large Saute Pan And Cook The Onions, Thyme, Salt, Pepper, And Garlic Over Low Heat For 45 Minutes, Until The Onions Are Sweet And Cooked But Not Browned. Toss The Onions

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