Pissaladiere

Ingredients

• 3 cups all-purpose flour
• 1 package dry active yeast
• 1 teaspoon sugar
• 2 tablespoons plus ½ teaspoon extra virgin olive oil
• About 3 tablespoons extra virgin olive oil
• 2 large onions, thinly sliced
• 1/8 teaspoon freshly ground black pepper
• 3 garlic cloves, finely chopped
• 1 tablespoon anchovy paste
• 3 to 4 ounces oil-cured olives, pitted and roughly chopped
• 3 to 6 anchovy fillets, well rinsed (or soaked if salt-packed), patted dry, and cut in half

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