Pissaladière

This is a Southern French tart, popular throughout the region, especially in Nice.

Pissaladière

Adapted from Saveur

¼ oz (1 package)active dry yeast
3 cups all-purpose flour plus more for dusting
½  cup extra-virgin olive oil, divided, plus more for greasing
1 Tbsp. kosher salt
6-7 medium yellow onions (2 ½-3 lb.), thinly sliced
4 sprigs thyme
2 sprigs rosemary (optional)
2 bay leaves (optional)
Freshly ground black pepper
½ cup pitted, halved black (preferable nicoise) olives
12 anchovy filets 

Make the dough:

1.     Dissolve the yeast in 1 cup warm water in a large bowl; set aside until foamy, about 10 minutes.
2.     Add the flour, ¼ cup oil, and salt; stir until a dough forms; transfer to a lightly floured work surface and knead until smooth, about 6 minutes. Transfer to a greased bowl, cove and set aside until doubled in size, about 1 hour.

Meanwhile, make the topping:

3.     Heat the remaining ¼  cup oil in a large saucepan over medium-low; add the onions, thyme, rosemary, and bay leaves, season with salt and pepper, and cook, covered and stir occasionally, until reduced and softened, about 1 hour; uncover and cook, continuing to stir occasionally, until the liquid evaporates and the onions are golden brown, about 30 minutes.
4.     Remove from the heat and discard the herbs; let cool.
5.     Preheat the oven to 425°F.

Assemble the Pissaladière:

6.     Uncover the dough and transfer to a lightly floured work surface; using a rolling pin, roll the dough into a 12-by-18-inch rectangle.
7.     Transfer to a greased 13-by-18-inch rimmed baking sheet, then cover evenly with the onion mixture; place the olives and anchovy filets decoratively over the top. Loosely cover with plastic wrap and set aside until the dough is puffed, about 30 minutes- 1 hour.
8.     Bake until the tart is golden brown at the edges, about 20 minutes. Let cool for 10 minutes before cutting into squares to serve.