Rye Free Pissaladière

Total time3 hr 10 min

Prep time40 min

Cook time1 hr

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Ingredients

8 servings

For the dough

2 ¼ tsp active dry yeast (1 standard packet)
¾ cup warm water (105–110°f / 40–43°c)
2 cups all-purpose flour, plus more for dusting
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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½ tsp salt
3 tbsp olive oil

For the topping

4 tbsp olive oil
3 lbs yellow onions (about 6 medium), thinly sliced
½ tsp salt
2 sprigs fresh thyme
1 bay leaf
1 can (2 oz) oil-packed anchovy fillets, drained
½ cup niçoise olives or kalamata olives, pitted

For serving

fresh thyme leaves, for garnish (optional)

Instructions

1
In a large mixing bowl or the bowl of a stand mixer, combine the warm water and yeast and let stand for 5 minutes, until foamy and fragrant.
2
Add the flour, salt, and olive oil to the yeast mixture. Mix by hand or with the dough hook on medium-low speed until a shaggy dough forms, then knead for 5–7 minutes until the dough is smooth, slightly tacky, and springs back when poked. Shape into a ball, place in a lightly oiled bowl, cover with plastic wrap, and let rise at room temperature for 1 hour, until roughly doubled in size.

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