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1
Lightly oil a 17-by-12-inch rimmed baking sheet, and set aside.
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2
Roll out dough to a 17-by-12-inch rectangle, and fit into sheet, folding up the edges slightly to form a small lip.
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3
Prick dough all over with a fork.
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4
Cover with oiled plastic wrap, and let rise in a warm place until slightly puffed, about 30 minutes.
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5
Preheat the oven to 450F, with a rack in the center.
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6
Heat olive oil in a large skillet over medium heat.
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7
Add garlic, onions, and salt.
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8
Cook, stirring occasionally, until onions begin to brown, about 10 minutes.
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9
Add thyme and parsley; set aside to cool.
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10
Cut tomatoes in half lengthwise, and scoop out seeds with a melon baller or small spoon.
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11
Slice tomato halves lengthwise into 1/4-inch-thick strips; distribute evenly over dough.
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12
Arrange the onions on top, then add anchovies in a decorative pattern to form X shapes.
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13
Dot with olives.
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14
Bake 12 minutes.
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15
Rotate sheet, and continue baking until crust is golden, about 15 minutes more.
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16
Remove from oven; using a large spatula, transfer to a cutting board.
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17
Slice into pieces, and serve warm or at room temperature.
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18
Although Pissaladiere is best eaten the day it is baked, it can be reheated the next day; place in a 200F oven for 10 to 15 minutes or until heated through.
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19
In a medium bowl, sprinkle sugar and yeast over 1/4 cup warm water.
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20
Stir with a fork until sugar and yeast are dissolved.
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21
Let stand until foamy, about 5 minutes.
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22
Add remaining 1/2 cup warm water, along with the oil, salt, and flour.
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23
Using a wooden spoon, stir until a dough forms.
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24
Transfer to a lightly floured work surface; knead until smooth, about 5 minutes.
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25
Place dough in a lightly oiled bowl, turning to coat.
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26
Cover with plastic wrap; let rise in a warm place until doubled in bulk, about 1 hour.
