Pissaladière

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Ingredients:

• 1/4 cup (1/2 stick) butter
• 6 pounds onions, thinly sliced
• 6 fresh thyme sprigs
• 4 fresh rosemary sprigs
• 2 bay leaves
• 6 tablespoons extra-virgin olive oil
• 1 cup warm water (105°F to 115°F)
• 1 tablespoon dry yeast (from 2 envelopes)
• 1 teaspoon sugar
• 2 3/4 cups (or more) all purpose flour
• 1 teaspoon salt
• 3 tablespoons extra-virgin olive oil
• Yellow cornmeal
• 20 drained anchovy fillets
• 20 oil-cured black olives, pitted
• 1 tablespoon chopped fresh thyme

Directions:

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