Pissaladière (Provençal Onion and Anchovy Tart)

Steps

1. Make the dough. Dissolve the yeast in the warm water. In a large bowl, mix the flour with 1 teaspoon of the salt, then pour in the water and 3 tablespoons of the olive oil. Knead for 8 minutes, until the dough is smooth, elastic, and comes away from your fingers. Shape it into a ball in the bowl, greased with a splash of oil taken from the total, cover with a towel, and let it rise for 1 1/2 hours at room temperature, until doubled in size.
2. While the dough rises, peel the onions, halve them, and slice them into 1/8 inch (3 mm) half-moons. Don't chop them: sliced, they stay silky instead of turning mushy.
3. In a large Dutch oven, heat 6 tablespoons of the olive oil over medium heat, then add the onions, the rest of the salt, the thyme, and the bay. Stir for 5 minutes, until they slump and release their water.
4. Cover, turn the heat to low, and let them stew for 45 minutes, stirring every 10 minutes. The onions should simmer gently in their juices without ever browning; if they start to stick, lower the heat even more.
5. Uncover and cook for 15 more minutes over low heat, stirring often, to evaporate the liquid. They're ready when they form a soft, pale gold compote and no juice is left in the bottom of the pot. Remove the thyme stems and bay, season with the pepper, and let cool until just warm.
6. Preheat the oven to 425°F (220°C) with a rack in the lower third. Grease a 12 by 16 inch (30 by 40 cm) baking sheet with 1 tablespoon of the olive oil. Punch down the dough, set it on the sheet, and stretch it with your fingers and a rolling pin all the way to the edges, about 1/4 inch (5 mm) thick. If it springs back, let it rest for 10 minutes and try again.
7. Spread the warm onions in an even layer up to 1/2 inch (1 cm) from the edge. Drain the anchovy fillets and lay them in crisscrossing diagonals to form diamonds. Set an olive in the center of each diamond. Drizzle the rim of dough with the last tablespoon of olive oil.
8. Bake for 25 minutes. The pissaladière is done when the edges are golden and crisp, the underside is light brown and rigid when you lift a corner with a spatula, and the tips of the onions are just starting to turn golden.
9. Let it rest for 15 minutes on a rack so the base stays dry, then cut it into squares. Serve warm or at room temperature.