Recipe for Pissaladière

Peel the onions, finely slice them, and put them in a large pot with the olive oil, garlic cloves, and herbs. Season with salt and pepper, cover, and let simmer over low heat for 45 minutes. Remove the garlic at the end of cooking.

Prepare the sourdough starter: on a work surface or in a mixing bowl, place 125 g of flour, create a well in the center, and add the yeast dissolved in a little warm water.

Mix everything together to form a ball of dough and let it rest covered with a cloth. In half an hour, the dough should double in volume.

Arrange the remaining flour in a mound, add water, olive oil, and salt in the center. Work the dough by adding water until the desired consistency is achieved. Add the starter to the dough and knead everything together.

Let it rest for one hour covered.

Grease a pie dish or a baking tray, roll out the dough to a thickness of 1/2 cm, add the onions, and decorate with anchovies and olives.

To finish, place in the preheated oven for 18 minutes at 190 degrees. Season with pepper after removing from the oven.