Pissaladière

Ingredients

• 2 1/2 cups (350 g) bread flour
• 1 packet (11 g) active dry yeast
• 2 tbsp olive oil (for the dough)
• 3/4 cup (175 ml) warm water
• 2 tbsp olive oil (for the topping)
• 4 large onions
• 1 tsp fresh rosemary or thyme
• 20 to 25 black olives

Instructions

1. 1To make the dough base, put the flour, yeast, oil, and 3/4 cup (175 ml) warm water into a food processor. Process for three minutes.
2. 2Put the dough into a bowl, cover it with a clean kitchen towel, and allow it to rise in a warm place for an hour. Put the dough back into the food processor and process for two minutes.
3. 3Sprinkle some flour onto a clean surface and roll the dough into a rectangle about 8 inches (20 cm) by 10 inches (25 cm). Place it on a baking sheet, cover it with a clean kitchen towel, and allow it to rise somewhere warm for 40 minutes.
4. 4Meanwhile, peel and slice the onions. Heat the remaining oil in a large saucepan and add the onions. Cover and cook over low heat for 20 minutes.
5. 5Preheat the oven to 425°F (210°C).
6. 6Cut the olives from the pits or stones and chop them finely if desired.
7. 7Add the herb to the onions and cook for five more minutes. Spoon the onion mixture over the dough base.
8. 8Bake on the top rack of the oven for fifteen minutes, then on the middle rack for twelve minutes.
9. 9Scatter the olives over the top and serve hot.