Pissaladiere

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Martha Stewart

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Ingredients

3/4 cup warm water (105 degrees to 115 degrees)

1/2 teaspoon sugar

1 teaspoon active dry yeast

1 tablespoon extra-virgin olive oil, plus more for bowl and baking pan

1 teaspoon fine sea salt

1 3/4 cups bread flour, plus more for dusting

1 tablespoon water

1 tablespoon extra-virgin olive oil

2 teaspoons fine sea salt

3 sprigs fresh thyme

3 sprigs fresh flat-leaf parsley

1 fresh bay leaf

1/4 cup extra-virgin olive oil

2 pounds onions, thinly sliced

4 medium garlic cloves, finely chopped

12 anchovy fillets, halved lengthwise

2 ounces Nicoise olives, pitted and halved lengthwise

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