Peel the onions, slice them finely, and place them in a cooking pot with the olive oil, the unpeeled garlic cloves, the bouquet garni, salt and pepper. Cover and leave to cook on low heat for 45 minutes. The key is that the onions must cook without browning. Add some water to the pot if necessary, but the liquid must be completely absorbed by the end of the cooking. Stop cooking just before the onions sizzle. Remove the garlic and the bouquet garni.

Place 125g of flour in a heap on a flat surface. Make a hole, and add the yeast, moistened with some warm water. Knead the flour and the yeast to obtain a dough ball and leave it to rest in a terrine dish covered with a cloth. The dough should double in size in 30 minutes.

Make a ring out of the rest of the flour, and put water, olive oil and salt in the middle. Knead the dough, adding water for a good consistency. Add the yeast dough and knead both together. Allow the mixture to rest for an hour covered.

Oil a 30 cm pie dish (or a baking sheet), spread the pastry to a thickness of 5 mm, add the onions and decorate with anchovies and olives.

Put in a preheated oven for 20 minutes at 180/200°C (350°F/400°F). Add some ground pepper when taking the pissaladière out of the oven.

Let the dish cool before serving.