Nice-Style Onion, Olive, and Anchovy Tart

Name: Nice-Style Onion, Olive, and Anchovy Tart (Pissaladière)
Yield: Makes 8 Light First-Course Servings or 16 Hors D’oeuvres (l Rectangular Tart, about 11 BY 17 inches [28 by 43 CM])
Cuisine: France
Ingredients: 1 packet (about 2 teaspoons) active dry yeast; 1¾ cups [400 ml] barely warm water; 4 to 4½ cups [500 to 560 g] all-purpose flour; ¼ cup [60 ml] extra-virgin olive oil; ¼ cup [60 ml] extra-virgin olive oil; 4 pounds [1.8 kg] red onions (or, to be traditional, yellow onions), sliced about ⅛ inch [3 mm] thick (traditionally, the onions would be sliced thicker); 4 pounds [1.8 kg] red onions (or, to be traditional, yellow onions), sliced about ⅛ inch [3 mm] thick (traditionally, the onions would be sliced thicker); 4 pounds [1.8 kg] red onions (or, to be traditional, yellow onions), sliced about ⅛ inch [3 mm] thick (traditionally, the onions would be sliced thicker); 2 teaspoons total of fresh herbs, such as whole thyme leaves, winter or summer savory leaves, or marjoram leaves, or chopped oregano leaves, or 1 teaspoon total of the same herbs dried, and/or ½ teaspoon fresh or dried rosemary leaves; 2 teaspoons total of fresh herbs, such as whole thyme leaves, winter or summer savory leaves, or marjoram leaves, or chopped oregano leaves, or 1 teaspoon total of the same herbs dried, and/or ½ teaspoon fresh or dried rosemary leaves; 2 teaspoons total of fresh herbs, such as whole thyme leaves, winter or summer savory leaves, or marjoram leaves, or chopped oregano leaves, or 1 teaspoon total of the same herbs dried, and/or ½ teaspoon fresh or dried rosemary leaves; 2 teaspoons total of fresh herbs, such as whole thyme leaves, winter or summer savory leaves, or marjoram leaves, or chopped oregano leaves, or 1 teaspoon total of the same herbs dried, and/or ½ teaspoon fresh or dried rosemary leaves; 2 teaspoons total of fresh herbs, such as whole thyme leaves, winter or summer savory leaves, or marjoram leaves, or chopped oregano leaves, or 1 teaspoon total of the same herbs dried, and/or ½ teaspoon fresh or dried rosemary leaves; 2 teaspoons total of fresh herbs, such as whole thyme leaves, winter or summer savory leaves, or marjoram leaves, or chopped oregano leaves, or 1 teaspoon total of the same herbs dried, and/or ½ teaspoon fresh or dried rosemary leaves; 2 teaspoons total of fresh herbs, such as whole thyme leaves, winter or summer savory leaves, or marjoram leaves, or chopped oregano leaves, or 1 teaspoon total of the same herbs dried, and/or ½ teaspoon fresh or dried rosemary leaves; 2 teaspoons total of fresh herbs, such as whole thyme leaves, winter or summer savory leaves, or marjoram leaves, or chopped oregano leaves, or 1 teaspoon total of the same herbs dried, and/or ½ teaspoon fresh or dried rosemary leaves; 20 salted anchovy fillets or anchovy fillets packed in olive oil in jars; 20 salted anchovy fillets or anchovy fillets packed in olive oil in jars; 20 salted anchovy fillets or anchovy fillets packed in olive oil in jars; 20 salted anchovy fillets or anchovy fillets packed in olive oil in jars; salt; salt; pepper; ½ cup [65 g] black olives, preferably small Niçoise olives, pitted; ½ cup [65 g] black olives, preferably small Niçoise olives, pitted