1 1/3 cups/185 g flour, plus more if needed
1 1/2 teaspoons dry yeast
1/3 cup/75 ml warm water
3/4 teaspoon salt
A grinding of pepper
1/4 cup/60 ml olive oil
1 1/2 pounds/675 g onions, thinly sliced
2 teaspoons herbes de Provence
1 bay leaf
Salt and freshly ground black pepper
3 ounces/90 g anchovy fillets, rinsed and drained, then halved lengthwise
1 medium tomato, thinly sliced (optional)
About 1/4 cup/25 g nicois olives, pitted
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