Niçoise pissaladière with anchovies

Instructions

1. 1

   In a large mixing bowl, put the flour and make a well.

2. 2

   In this well, pour in the 2 packets of baker's yeast diluted in a glass of warm water.

3. 3

   Add a good pinch of salt and about 3 large tablespoons of olive oil.

4. 4

   Mix everything together.

5. 5

   The dough should not stick to your fingers; if it does, add more flour and form a nice ball.

6. 6

   Let the dough rise under a towel for 2 hours.

7. 7

   Meanwhile, prepare the onions; peel them and finely chop, then sauté them in olive oil until golden brown.

8. 8

   Add the herbs de Provence towards the end of cooking.

9. 9

   Grease a tart pan (always with olive oil), roll out the dough and place the onions, anchovies, and some black olives on top.

10. 10

    Bake at 180°C for about 1 hour.