Pissaladière

Dough

• olive oil, for greasing
• 80 g water
• 1 tsp dried instant yeast
  sau 10 g fresh yeast, crumbled
• 200 g strong white bread flour
• 1 medium egg
• 1 pinch fine sea salt

Topping

• 2 tsp fresh mixed herbs, leaves only (e.g. parsley, thyme, rosemary)
• 80 g olive oil, plus extra for greasing
• 500 g onions, quartered
• ¼ tsp fine sea salt
• ½ tsp ground black pepper
• 60 g tinned anchovies, soaked in a little milk then drained
• 60 g black olives, pitted