Pissaladière

1. FOR THE DOUGH: Pulse flour, yeast, and salt in food processor (fitted with dough blade if possible) until combined, about 5 pulses. With food processor running, slowly add oil, then water; process until dough forms ball, about 15 seconds. Transfer dough to lightly floured counter and form it into smooth, round ball. Place dough in large, lightly greased bowl; cover tightly with greased plastic wrap and let rise at room temperature until doubled in size, 1 to 1-1⁄2 hours.
2. FOR THE CARAMELIZED ONIONS: While dough is rising, heat oil in 12-inch nonstick skillet over medium-low heat until shimmering. Stir in onions, sugar, and salt. Cover and cook, stirring occasionally, until onions are softened and have released their liquid, about 10 minutes. Remove lid, increase heat to medium-high, and continue to cook, stirring often, until onions are deeply browned, 10 to 15 minutes. Off heat, stir in water, then transfer onions to bowl and set aside.
3. TO SHAPE, TOP, AND BAKE THE DOUGH: Thirty minute before baking, adjust oven rack to lowest position, set baking stone on rack, and heat oven to 500 degrees. Transfer dough to lightly floured counter, divide in half, and cover with greased plastic. Form 1 piece of dough into rough ball by gently pulling edges of dough together and pinching to seal (keep other piece covered). With floured hands, turn dough ball seam side down. Cupping dough with both hands, gently push dough in circular motion to form taut ball. Repeat with second piece of dough. Brush each piece lightly with oil, cover with plastic, and let rest for 10 minutes. Meanwhile, cut two 20-inch lengths of parchment paper and set aside.
4. Coat fingers and palms generously with oil. Hold 1 piece of dough up and gently stretch it to 12-inch length. Place dough on parchment sheet and gently dimple surface of dough with fingertips. Using oiled palms, push and flatten dough into 14 by 8-inch oval. Brush dough with oil and sprinkle with 1⁄4 teaspoon pepper. Leaving 1⁄2-inch border around edge, sprinkle 1⁄4 cup olives, 1 tablespoon chopped anchovies, and 1 teaspoon thyme evenly over dough, then evenly scatter with half of onions. Arrange 6 whole anchovy fillets, if using, on tart and sprinkle with 1⁄2 teaspoon fennel seeds, if using. Slide parchment with tart onto pizza peel, then slide onto baking stone. Bake until deep golden brown, 13 to 15 minutes. While first tart bakes, shape and top second tart.
5. Transfer tart to cutting board and remove parchment; let cool for 5 minutes. While first tart cools, bake second tart. Sprinkle tarts with parsley, if using, and cut each tart into 8 pieces before serving.

SHAPING PISSALADIÈRE
1. Pull dough edges together.
2. Roll dough into taut ball.
3. Hold dough aloft and stretch.
4. Dimple dough with fingers.
5. Push dough into oval.
6. Add toppings.