Pissaladiere | ProvenÇal Onion Tart

Name: Pissaladiere | ProvenÇal Onion Tart
Ingredients: 2 tablespoons water; Fine sea salt; 5 tablespoons extra-virgin olive oil; 6 medium white onions (about 3/4 pound), cut into thin rings; 6 plump, fresh garlic cloves, peeled and halved; Bouquet garni: a generous bunch of parsley, celery leaves, fresh bay leaves and thyme sprigs tied in a bundle with cotton twine; 2 ounces best-quality black olives, pitted and halved; 1 pound Basic Bread Dough; 8 anchovy fillets -- drained, rinsed and soaked in milk for 15 minutes; 1/2 teaspoon fresh or dried thyme