Pissaladiere

Ingredients

• 2.8 cups all purpose flour ()
• 20 fillet anchovy drained
• 2  bay leaves 
• 0.3 cup butter ()
• 1 tablespoon yeast dry (from 2 envelopes)
• 1 tablespoon thyme leaves fresh chopped
• 20  oil-cured olives black pitted
• 3 tablespoons olive oil extra-virgin
• 6 pounds onions thinly sliced
• 4  rosemary sprigs fresh
• 1 teaspoon salt 
• 1 teaspoon sugar 
• 6  thyme sprigs fresh
• 1 cup warm water (105°F to 115°F)
• 12 servings ornmeal yellow
• 12 servings ornmeal yellow

Equipment

• bowl
• baking sheet
• oven
• plastic wrap
• kitchen towels

Directions

1. Preheat oven to 350°F.
2. Place butter on heavy large rimmed baking sheet; place in oven until butter melts, about 5 minutes.
3. Spread half of onions on baking sheet; top with 3 thyme sprigs, 2 rosemary sprigs and 1 bay leaf.
4. Sprinkle with salt and pepper.
5. Drizzle with 3 tablespoons oil. Top with remaining onions, 3 thyme sprigs, 2 rosemary sprigs, and 1 bay leaf.
6. Sprinkle with salt and pepper.
7. Drizzle with 3 tablespoons oil (onion layer will be about 2 1/2 inches thick but will settle during baking).
8. Bake until onions are very tender and golden, stirring and turning every 30 minutes, about 2 hours total. Cool. Discard herb sprigs and bay leaves. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.)
9. Pour 1 cup warm water into small bowl; sprinkle yeast and sugar over. Stir to blend.
10. Let stand until foamy, about 10 minutes.
11. Blend 2 3/4 cups flour and salt in processor.
12. Add yeast mixture and 2 tablespoons oil; process until dough clumps together, adding more flour by tablespoonfuls if dough is sticky. Process until shiny ball forms, about 1 minute. Turn dough out onto floured work surface and knead until smooth and elastic, about 5 minutes. Coat large bowl with remaining 1 tablespoon oil.
13. Add dough to bowl; turn to coat with oil. Cover with plastic wrap, then kitchen towel.
14. Let rise in warm draft-free area until doubled in volume, about 1 1/2 hours. Punch down dough; cover and let rise until puffed and almost doubled, about 1 hour.
15. Sprinkle heavy 17x11x1-inch baking sheet with cornmeal.
16. Roll out dough on lightly floured surface to 18x12-inch rectangle.
17. Transfer to prepared baking sheet; press edges of dough up along sides and corners of sheet. Cover with dry kitchen towel; let rise until slightly puffed, 1 hour.
18. Preheat oven to 475°F.
19. Spread onions over top of dough. Arrange anchovies and olives atop.
20. Bake until crust is golden, about 15 minutes.
21. Sprinkle with thyme.
22. Cut into 3-inch squares.
23. Serve warm or at room temperature. (Can be made 4 hours ahead; let stand at room temperature.)