The pissaladière is made from a yeast dough, comparable to a pizza.  It is rolled thick or thin depending on individual tastes. The classic one is made with onions, garlic, anchovies and the all encompassing olive oil, so dear to a southern heart.  But variation is the name of the game here and every family has a favorite.

To serve 4.

Dough

1 cup of flour
2 Tbsp of tepid water
1/2 oz of dry yeast
2 Tbsp of olive oil
1 tsp of salt
1 egg, lightly beaten

Filling

8 cups of sliced onions
1clove of garlic, chopped
1/2 tsp of salt, pepper to taste
3 jars of 2oz anchovies in oil
a dozen of oil cured black olives

• Preheat oven 400°F.
• Mix the water and yeast and let rest at room temperature.
• Place the flour in the bowl of an mixer with the salt and cut in the butter.
• Make a well in the center of the flour and add the yeast and the egg.
• Mix to form a dough, adding more water if required.
• Cover with a towel and let raise for 1 hour at room temperature.
• The dough doubles in volume.
• Meanwhile make the filling.
• Heat the oil in a heavy saucepan and add the onions. Cook gently until just lightly brown.
• Add the garlic, salt and pepper and the tomato paste.
• Cook until all the liquid has evaporated. Allow to cool.
• When the dough has risen, turn out onto a lightly floured surface and knead well.
• Roll into a thin circle, place on a baking sheet and cover with the filling.
• Arrange the anchovies in a crisscross pattern on top.
• Cut the olives in half and position then in each anchovies diamond. 
• Let rise in a warm place for 15 minutes.
• Bake for 15 minutes in preheated oven then reduce to 350° and cook for another 15 to 20 minutes.
• Brush again with olive oil just before serving at room temperature.