Vegan Pissaladière with Caramelized Onions and Olives

Ingredients

• 2 cups All-Purpose Flour
• 1 tsp Active Dry Yeast
• 0.75 cup Warm Water
• 0.25 cup Olive Oil
• 1 tsp Salt
• 3 large Yellow Onions
• 2 cloves Garlic
• 0.5 cup Black Olives
• 2 tsp Fresh Thyme
• 1 tsp Fresh Rosemary
• 1 tbsp Balsamic Vinegar

Instructions

1. 1In a large bowl, combine the 2 cups of All-Purpose Flour, 1 tsp of Active Dry Yeast, 0.75 cup of Warm Water, 2 tablespoons of Olive Oil, and 1 tsp of Salt. Mix with your hands or a spoon until a shaggy dough forms.
2. 2Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until it feels smooth and elastic. Place the kneaded dough into a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until it has doubled in size.
3. 3While the dough is rising, thinly slice the 3 large Yellow Onions. Mince the 2 cloves of Garlic.
4. 4Heat the remaining 0.25 cup of Olive Oil in a large skillet over medium heat. Add the sliced onions and minced garlic to the skillet. Cook, stirring occasionally, for 30-40 minutes, until the onions are soft, deeply golden brown, and caramelized. Stir in the 1 tbsp of Balsamic Vinegar during the last minute of cooking.
5. 5Preheat your oven to 400°F (200°C).
6. 6Gently punch down the risen dough to release the air. On a lightly floured surface, roll or stretch the dough into a large rectangle or circle, about 1/4-inch thick.
7. 7Carefully transfer the rolled-out dough onto a baking sheet. Spread the caramelized onion and garlic mixture evenly over the surface of the dough, leaving a small border around the edges.
8. 8Arrange the 0.5 cup of Black Olives over the onions. Sprinkle the 2 tsp of Fresh Thyme and 1 tsp of Fresh Rosemary evenly on top.
9. 9Bake for 20-25 minutes, or until the crust is golden brown and crisp to the touch. Let the pissaladière cool on the baking sheet for a few minutes before slicing and serving.

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