Add warm water to a small bowl (100°F), sprinkle yeast on top, whisk, and let sit until bubbling. Place flour and salt in a large bowl, then add the yeast mixture and mix with your hands or wooden spoon until a shaggy mass is formed. Let the dough ball rest for 30 minutes, covered with a kitchen cloth.

The dough, at this point, still looks wet and pretty sticky. We'll perform the first round of stretch and fold. To do this, wet your hands, then take a section of the dough, stretch it up, and fold it over on itself. Then rotate the bowl 90° and do it again.

Repeat the stretch and fold two more times with 30 minutes break between them. You'll notice how the dough will gain strength and elasticity each time you do the folds.

After the 3rd fold, grease a 13 x 18 baking sheet liberally with olive oil. Move the dough on it, perform the 4th and last set of stretches, and fold.

Cover the tray with plastic wrap and let it proof at room temperature for an hour, then place it in the refrigerator.

Add butter, olive oil, and thyme leaves to a dutch or large pan and turn on low heat; when foaming, add thinly sliced onions, a pinch of salt, and brown sugar. Occasionally stir to prevent the onion from sticking to the bottom. Cook for an hour or until they are dark and translucent, Move them to a medium bowl, cool it, and store them covered in the fridge overnight.

The Next day, preheat the oven to 450° F, remove the dough from the fridge, and place it on the counter.

Grease your hand with olive oil and stretch the dough all over the pan surface; cover again with plastic and let the dough rise in a warm place until it doubled in size.

Once proofed, bake in the middle of the oven for five minutes. Pre-baking the dough without the topping gives a pissaladière that is crispier and not soggy.

Take the tray out from the oven, place it on the counter, and spread the cooked onion all over the surface of the dough. Arrange the anchovies in a lattice pattern, then put olives in the middle of each diamond.

Put it back in the oven for another 15 minutes or until the edges and bottom are golden and crispy.

Remove from the oven and move the pissaladiere to a wire rack to let the steam come out. Then place it on the board, slice it into a square using a pizza cutter or sharp knife, and crack some black pepper on top. Bon appetit!