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Pissaladiere

Ingredients

• Dough
• 1 1/3 cups/185 g flour, plus more if needed
• 1 1/2 teaspoons dry yeast
• 1/3 cup/75 ml warm water
• 1 egg
• 3/4 teaspoon salt
• A grinding of pepper
• Topping
• 1/4 cup/60 ml olive oil
• 1 1/2 pounds/675 g onions, thinly sliced
• 2 teaspoons herbes de Provence
• 1 bay leaf
• Salt and freshly ground black pepper
• 3 ounces/90 g anchovy fillets, rinsed and drained, then halved lengthwise
• 1 medium tomato, thinly sliced (optional)
• About 1/4 cup/25 g nicois olives, pitted

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