Don,
Sorry to be so late in responding, but I went to Martha's website and got
the recipe for you. If you go to her website, www.marthastewart.com, you
can locate recipes by searching or by day. I actually found the recipe you
wanted for the 5th of July, and got you the link. It DOES look good! If
the link doesn't click through, I've copied and pasted the recipe for you
and anyone else interested below.
Sherri
[Note: paste the link together with no spaces]
<http://www.marthastewart.com/television/program_guide/Segments
/TVS6019.asp?intView=1&idContentType=1&dtDateSelected=7%2F5%2F01
&idContentType_Menu=13&idScheduleType=1>
COOKING: PISSALADIERE
This classic Provencal tart, which is similar to pizza and focaccia, has a
bread crust topped with onions, anchovies, and black olives.
Makes 1 thirteen-by-eighteen-inch tart
For the dough:
3/4 cup warm water (105 F to 115 F)
1/2 teaspoon sugar
1 teaspoon active dry yeast
1 tablespoon extra-virgin olive oil, plus more for bowl and baking pan
1 teaspoon fine sea salt
1 3/4 cups bread flour, plus more for dusting
For the salt wash:
1 tablespoon water
1 tablespoon extra-virgin olive oil
2 teaspoons fine sea salt
For the filling:
3 sprigs fresh thyme
3 sprigs fresh flat-leaf parsley
1 fresh bay leaf
1/4 cup extra-virgin olive oil
2 pounds onions, thinly sliced
4 medium cloves garlic, finely chopped
1 teaspoon fine sea salt
12 anchovy fillets, halved lengthwise
2 ounces nicoise olives, pitted and halved lengthwise
1. Make the dough: In a medium bowl, combine 1/4 cup water and the sugar.
Stir to dissolve sugar. Add yeast, and set aside until foamy, about 5
minutes. Add remaining 1/2 cup water, the oil, salt, and flour. Stir until
dough forms around spoon. Turn out onto a lightly floured surface, and
knead until smooth, about 5 minutes. Lightly oil a medium bowl. Place dough
in bowl, turning to coat with oil. Cover with plastic wrap, and set in a
warm place until doubled in size, about 1 hour.
2. Preheat oven to 450 F with rack in center. Lightly oil a 13-by-18-inch
rimmed baking sheet. Make the salt wash: In a small bowl, combine the
water, oil, and salt; stir to dissolve salt. Roll dough into a
13-by-18-inch rectangle. Fit into pan, folding in excess to form a slightly
raised edge. Prick all over with the tines of a fork. Brush salt wash
evenly over dough. Set aside to rise for 30 minutes.
3. While the dough is rising in the pan, make the filling: Tie the thyme,
parsley, and bay leaf together with a piece of kitchen twine to make a
bouquet garni. In a large straight-sided skillet, heat oil over medium
heat. Add onions, garlic, bouquet garni, and salt. Cover, and cook,
stirring occasionally, for 5 minutes. Reduce heat to medium low, and
continue to cook, covered and stirring occasionally until very soft and
translucent, about 25 minutes more. Transfer to a sieve to drain any excess
liquid. Remove and discard bouquet garni.
4. Spread onion filling evenly over risen dough. Place anchovies
decoratively over top of tart. Bake for 12 minutes. Rotate pan, and bake
until crust is cooked through and golden, about 12 minutes more. Remove
from oven, and using a spatula, transfer tart to a wire rack. Arrange
olives decoratively on tart. Serve warm or room temperature.