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1
For the topping, heat the olive oil in a very large saute pan and cook the onions, thyme, salt, pepper, and garlic over low heat for 45 minutes, until the onions are sweet and cooked but not browned.
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2
Toss the onions from time to time.
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3
After 30 minutes, take out the garlic, chop it roughly, and add it back to the onions.
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4
Meanwhile, for the dough, combine the water, yeast, honey, and olive oil in the bowl of an electric mixer fitted with a dough hook.
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5
(If the bowl is cold, start with warmer water so it's at least 100 degrees F when you add the yeast.)
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6
Add 3 cups of the flour, then the salt, and mix on medium-low speed.
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7
While mixing, add 1 more cup of flour, or just enough to make a soft dough.
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8
Mix the dough on medium-low speed for about 10 minutes, until smooth, sprinkling it with flour to keep it from sticking to the bowl.
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9
When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times.
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10
It should be smooth and elastic.
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11
Place the dough in a well-oiled bowl and turn it to cover lightly with oil.
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12
Cover the bowl with a damp kitchen towel.
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13
Allow to rest at room temperature for 30 minutes.
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14
Preheat the oven to 450 degrees F.
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15
Divide the dough into 2 equal parts, rolling each 1 into a smooth ball.
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16
If you're only making 1 pissaladiere, place 1 ball on a baking sheet and cover it loosely with a damp towel.
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17
Allow the dough to rest for 10 minutes.
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18
(If you're not using the other dough, wrap it well and refrigerate or freeze it for the next time.)
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19
Roll the dough lightly with a rolling pin, then stretch it to a 10 by 15-inch rectangle and place it on a baking sheet sprinkled with cornmeal.
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20
Spoon the onion topping onto the dough, leaving a 3/4-inch border all around.
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21
Artfully arrange the anchovies and olives on top, brush the edge of the dough with olive oil, and bake for 15 minutes, or until the crust is crisp.
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22
Serve hot on a cutting board.
