Recipe: Pissaladière Provençal Onion Tart
Ingredients
- :::For the Dough:1 cup whole milk, heated to 115°:::
- 2¼ teaspoons (¼ ounce) active dry yeast
- ¼ teaspoon sugar
- 5 cups flour
- 1 cup water
- ⅓ cup extra-virgin olive oil, plus more for greasing and brushing
- 2 teaspoons kosher salt
- :::For the Topping:4 tablespoons butter:::
- 6 medium (3½ pounds) yellow onions, thinly sliced
- 4 thyme sprigs
- 3 bay leaves
- Kosher salt and freshly ground black pepper, to taste
- ¼ cup oil-cured kalamata olives, halved
- 10 oil-cured anchovy fillets
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