Recipe: Pissaladiere

PISSALADIERE
Pissaladi re is a classic dish in Provence. Its thin pizza-like crust is piled high with caramelized onions, then topped with anchovies, olives, and fresh herbs.

Topping
1/4 cup (1/2 stick) butter
6 pounds onions, thinly sliced
6 fresh thyme sprigs
4 fresh rosemary sprigs
2 bay leaves
6 tablespoons extra-virgin olive oil

Crust
1 cup warm water (105 F to 115 F)
1 tablespoon dry yeast (from 2 envelopes)
1 teaspoon sugar

2 3/4 cups (or more) all purpose flour
1 teaspoon salt
3 tablespoons extra-virgin olive oil

Yellow cornmeal
20 drained anchovy fillets
20 oil-cured black olives, pitted
1 tablespoon chopped fresh thyme

For topping:
Preheat oven to 350F. Place butter on heavy large rimmed baking sheet; place in oven until butter melts, about 5 minutes. Spread half of onions on baking sheet; top with 3 thyme sprigs, 2 rosemary sprigs and 1 bay leaf. Sprinkle with salt and pepper.

Drizzle with 3 tablespoons oil. Top with remaining onions, 3 thyme sprigs, 2 rosemary sprigs, and 1 bay leaf. Sprinkle with salt and pepper. Drizzle with 3 tablespoons oil (onion layer will be about 2 1/2 inches thick but will settle during baking).

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.)

For crust:
Pour 1 cup warm water into small bowl; sprinkle yeast and sugar over. Stir to blend. Let stand until foamy, about 10 minutes. Blend 2 3/4 cups flour and salt in processor.

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.

Add dough to bowl; turn to coat with oil. Cover with plastic wrap, then kitchen towel. 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.

Sprinkle heavy 17x11x1-inch baking sheet with cornmeal. Roll out dough on lightly floured surface to 18x12-inch rectangle. 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.

Preheat oven to 475 F. Spread onions over top of dough. Arrange anchovies and olives atop. Bake until crust is golden, about 15 minutes.

Sprinkle with thyme. Cut into 3-inch squares. Serve warm or at room temperature. (Can be made 4 hours ahead; let stand at room temperature.)

Makes 12 servings