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1
Mix flour and salt in processor.
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2
Add butter and oil.
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3
Using on/off turns, process until mixture resembles coarse meal.
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4
Using on/off turns, mix in enough water 1 tablespoon at a time to form moist clumps.
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5
Gather dough into ball; flatten into disk.
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6
Wrap in plastic and chill at least 2 hours.
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7
Heat oil in heavy large skillet over medium-low heat.
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8
Add onions, garlic, bay leaf and thyme; stir to blend.
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9
Cover and cook until onions are very tender, stirring occasionally, about 45 minutes.
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10
Uncover and saute until most liquid evaporates and onions are golden, about 10 minutes longer.
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11
Stir in capers.
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12
Season mixture with salt and pepper.
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13
Cool completely; discard bay leaf.
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14
(Dough and filling can be prepared 1 day ahead.
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15
Keep dough chilled.
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16
Cover and chill filling.
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17
Let dough soften slightly at room temperature before rolling out.)
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18
Preheat oven to 425F.
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19
Lightly oil large baking sheet.
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20
Roll out dough on floured surface to 11-inch round.
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21
Transfer dough to prepared sheet.
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22
Crimp edges of dough to form stand-up border.
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23
Spread filling evenly over dough.
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24
Arrange olives and anchovies decoratively atop filling.
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25
Bake pissaladiere until crust is crisp and golden, about 30 minutes.
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26
Transfer to platter and serve.
