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Dissolve the yeast with 5 cl of lukewarm water. In a cap, form a ring with the flour and salt. Add 2 cl of olive oil and the yeast. Work the dough with your fingertips, pouring in about 20 cl of water in a trickle to obtain a supple and soft dough. Work the dough by stretching it for 5 minutes. Cover it with a damp cloth and let it grow in a warm place. It should reach between 3 and 4 cm in height.
Peel the onions, cut them in half, remove the root in the heart, then finely slice each half onion, from top to bottom.
Heat 3 cl of olive oil in a sauté pan. Sweat the onions without coloring for 5 minutes. Add the oregano, bay leaf, fleur de sel and freshly ground pepper. Cook covered for 30 minutes, stirring frequently. The onions must remain transparent.
Rinse the anchovy fillets under running water, pat dry. Add them to the onions, let them melt. Remove from fire. Remove the bay leaf.
Quickly rework the dough to make it fall. Oil a baking sheet. Place the dough on the baking sheet and spread it over the entire surface with your fingers. Distribute the onion fondue evenly over the dough up to 1 cm from the edges. Drizzle with 2 cl of olive oil.
Put the pissaladière in the oven and cook for 25 minutes at 240°C. Sprinkle with the thyme flower and add the olives a few minutes before the end of cooking.
The pissaladière is cooked when the edges are golden.
Cut the pissaladière into pieces.
Serve hot with seasoned mesclun.

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The text includes 11 ","s in total.
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