Pissaladiere

Preparation Combine water and sugar in processor. Sprinkle yeast over; let stand until foamy, about 8 minutes. Add flour, 2 tablespoons oil and salt. Process until dough forms ball, about 30 seconds. Knead on floured surface until smooth and elastic, about 3 minutes. Lightly oil large bowl. Add dough; turn to coat. Cover bowl with plastic, then towel. Let rise in warm draft-free area until doubled, about 1 hour. Meanwhile, heat 3 1/2 tablespoons oil in large skillet over medium heat. Add onions; sauté until beginning to brown, about 20 minutes. Stir in anchovies. Preheat oven to 425°F. Oil baking sheet. Punch down dough. Knead on floured surface until smooth, 2 minutes. Roll out to 12-inch round. Transfer to baking sheet. Pierce dough all over with fork. Bake curst 5 minutes. Spoon onion mixture over, leaving border around edge. Sprinkle with olives and marjoram. Bake until cr ust is golden, about 15 minutes.

Preparation Combine water and sugar in processor. Sprinkle yeast over; let stand until foamy, about 8 minutes. Add flour, 2 tablespoons oil and salt. Process until dough forms ball, about 30 seconds. Knead on floured surface until smooth and elastic, about 3 minutes. Lightly oil large bowl. Add dough; turn to coat. Cover bowl with plastic, then towel. Let rise in warm draft-free area until doubled, about 1 hour. Meanwhile, heat 3 1/2 tablespoons oil in large skillet over medium heat. Add onions; sauté until beginning to brown, about 20 minutes. Stir in anchovies. Preheat oven to 425°F. Oil baking sheet. Punch down dough. Knead on floured surface until smooth, 2 minutes. Roll out to 12-inch round. Transfer to baking sheet. Pierce dough all over with fork. Bake curst 5 minutes. Spoon onion mixture over, leaving border around edge. Sprinkle with olives and marjoram. Bake until cr ust is golden, about 15 minutes.