PISSALADIÈRE

For the dough:

4 cups all purpose flour

3 tsp active dry yeast

6 TB olive oil

2 tsp salt

1 1/4 cup warm water

For the topping:

4 lbs white onions, thinly sliced

4 garlic cloves, unpeeled

2 sprigs fresh thyme

1 bay leaf

2 sprigs fresh oregano

1/2 cup extra virgin olive oil

24 black olives, halved

1 tsp salt

Dough

• Dilute the yeast in a little warm water
• Mix the flour with the salt, then add the yeast. Pour in the warm water and mix.
• Then pour in the olive oil and knead the dough for 5 minutes until the dough forms a smooth ball.
• Cover and allow to rest for an hour in a warm place.

Topping

• Add olive oil to a large pan, cook the sliced onions with the unpeeled garlic, thyme, bay leaf, oregano, and salt. Cook on low heat, stirring regularly for at least 1 1/2 hours until it breaks down into a compote.
• One hour into the onions cooking, spread the dough onto a lightly oiled sheet pan and cover with a slightly damp cloth. Let rest for one hour.
• Preheat oven to 425° F.
• Remove garlic, bay leaf and herb sprigs from the cooked onions. Spread the onions on the dough with a slotted spoon or skimmer to allow the oil to drain.
• Decorate with black olives.
• Bake in preheated oven for 20 minutes. Drizzle some olive oil over, if desired.