Pissaladiere | ProvenÇal Onion Tart

Ingredients

• 2 tablespoons water
• Fine sea salt
• 5 tablespoons extra-virgin olive oil
• 6 medium white onions (about 3/4 pound), cut into thin rings
• 6 plump, fresh garlic cloves, peeled and halved
• Bouquet garni: a generous bunch of parsley, celery leaves, fresh bay leaves and thyme sprigs tied in a bundle with cotton twine
• 2 ounces best-quality black olives, pitted and halved
• 1 pound Basic Bread Dough
• 8 anchovy fillets -- drained, rinsed and soaked in milk for 15 minutes
• 1/2 teaspoon fresh or dried thyme

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