Pissalidière

Total time: 1 hour 10 minutes
   In the traditional Pissalidière, there are lots and lots of very slow-cooked onions, anchovies and wrinkly oil-cured black olives - with pits.  If you really hate anchovies, leave them off; if you're undecided, this may convince you to like them.  The feta is not traditional, but my addition.  And I prefer to use pitted olives.  I also sped up the cooking of the onions, but, I think, with no appreciable loss of flavor.

 Ingredients:

• Crust:    You can use a purchased crust - but it won't save any time...
• 2/3 cup warm water, 105 - 115F, hotter will kill the yeast
• 1 pkg (2 tsp) active dry yeast fast acting if you can get it
• 1/2 tsp sugar - you need this to 'feed' the yeast
• 1/2 tsp salt - you need this to 'control' the yeast
• 1 tbs olive oil
• 2 cups flour
• Topping:
• 2 - 3 large red onions  (24oz, 720gr)
• 1 tbs olive oil
• 1 tbs butter
• 1 tsp dried savory
• 1 tsp dried thyme
• 2 bay leaves (laurel)
• 1/4 cup chicken stock
• 12 - 15 anchovy filets, drained    one small tin (2oz, 60gr) of anchovies in oil or brine - if oil, drain well, if brine, rinse and drain
• 20 - 25 black, dry-cured olives   these are normally dry-packed and wrinkly, get pitted if possible
• 4 - 5 oz (150gr) feta cheese   buy a chunk and cut it into small cubes, 1/4" (.6cm)
• Truffle oil    optional

 Instructions:

• Crust:
• Dissolve yeast and sugar in warm water and let sit a few minutes to 'proof' - start to look foamy to prove that the yeast is still alive. 
• If you have a mixer with a dough hook put the yeast and all remaining ingredients in mixer bowl.  Blend with dough hook attachment until well mixed then kneed for an additional 3 minutes. 
• Put in a warm place (75F, 24C) to rise, if possible. 
• If making by hand put yeast in large bowl along with all of the rest of the ingredients minus 1/2 cup flour. 
• Stir to combine. 
• Put remaining flour on work surface, add dough and kneed until smooth and elastic - about 10 minutes. As remaining flour is incorporated dough will become less sticky. 
• Put in warm place to rise. 
• After dough has doubled in size, about 30 minutes, punch down.
• Lightly butter a pizza pan or large baking sheet. 
• Roll dough out with a rolling pin as best you can.  Then put on pan and stretch it to fit, patting it out with your fingers.  If it keeps springing back wait a few minutes.   Try not to put any holes in the crust.  You are now ready to assemble.
• Topping:
• Slice onions about 1/4" (.6cm) thick. 
• Heat butter and oil in large, nonstick skillet over medium-high heat.  Add onions and sauté until they become soft, stirring frequently. 
• Add herbs and stock, cover, reduce heat to low and simmer 20 minutes, until very soft. 
• Uncover, turn heat up to medium-high and continue cooking until volume of onions has reduced by half and liquid has evaporated. 
• Reduce heat if they start to cook too hard and/or brown.  We are not caramelizing these.  Cooking time should be about 45 minutes, total. 
• When done, turn off heat, remove bay leaves and keep warm if not using immediately.
• To assemble:
• Spread onions evenly over crust. 
• Arrange whole anchovies on top of onions. 
• Top with whole olives and feta cubes.
• Bake at 450F (225C) for 20 - 25 minutes, until crust is golden brown. 
• Remove from oven, drizzle with truffle oil if you have it, slice and serve.