Pissaladiere Provencale - dough

Method

• Electric mixer method: In a large mixing bowl, sprinkle yeast over water with the sugar.
• Let proof and soften for about 5 minutes.
• With paddle attachment, add oil, and stir to blend.
• Add 1 cup flour and stir until smooth.
• With dough hook attachment, add remaining 3/4 cup flour and salt and knead until silky smooth and elastic, about 5 minutes.
• Food processor method: Place flour and salt in food processor bowl; process briefly just to blend.
• Combine oil and yeast mixture, pour down feed tube and process just until mixture is a lumpy mass.
• Place this mixture on a lightly floured work surface and knead sticky dough for about 5 minutes until satiny and smooth.
• Knead in no more than three tablespoons additional flour.
• Place dough in large bowl, cover and let rise in a warm place away from drafts until doubled in bulk, about 1 hour.
• While dough is rising, prepare the filling.
• Heat the oil and butter in a large skillet and over medium-low heat saute the onions, garlic and salt until soft and transparent, about 10 to 15 minutes.
• Throughout the cooking time, always stir occasionally to prevent onions from browning or scorching.
• Add the water and thyme, and over high heat cook until the water evaporates.
• Over low heat, continue sauteing about 20 minutes longer, until onion mixture is similar to a paste (yield at this time is 3 cups).
• Remove sprig of thyme.
• Set aside to cool.
• Adjust the rack in the lower third of the oven and preheat the oven to 425 degrees.
• Rub 1 tablespoon olive oil over the bottom of a 10 x 15 jelly roll pan or a 12-inch pizza pan.
• Punch dough down.
• With fingertips, press and stretch the dough to fit the pan.
• If the dough becomes elastic, rest a couple of minutes, then press again.
• Cover dough loosely with plastic wrap and let rest about 30 minutes or until puffy.
• Spread the onion filling evenly over the dough to the edges.
• Sprinkle Parmesan over filling.
• Arrange the anchovy fillets, lattice-fashion, over the filling and dot the olives over the surface.
• Keep the design close together so that when cut, each portion will include an olive and some anchovy.
• Bake for about 30 minutes or until edge of crust is light gold.
• Sprinkle freshly ground pepper over top.
• Cut rectangles, squares or wedges while warm or at room temperature.
• Notes: For an extra crisp crust, spread filling over dough, and rather than allow time for the dough to rise and become puffy, bake it right away.
• For a more bread-like crust, let dough rise in baking pan until puffy, then spread filling on top and bake.
• If anchovy fillets taste too salty, rinse them in cold water and dry thoroughly with paper towels.