French pissaladiere, a caramelized onion pizza with black olives and salted anchovies from the mediterranean city of Nice!
Then add the flour, sugar and a pinch of salt to a blender. Pour in the yeast water and 4 tablespoons of olive oil.
Cover with a clean kitchen towel and then let it rest at room temperature for 2 hours (preferably overnight). The dough has to be doubled in size by then.
Brush the sides lightly with some olive oil and spread the caramelized onion over the dough surface. Sprinkle lightly with some pepper, salt and dried herbs. Top criss-cross with the anchovy fillets and then the black olives. This is the traditional pattern.