Preparation

• Mix the yeast with 50 ml of hot water and let it rest for 5 minutes.
  Then mix the flour, the yeast and 350 ml of warm water. Add some salt.
  Knead the dough into a nice ball and put it covered under cling film in a warm place for the next 3 hours.
• In the meantime, you can cut the onions and fry them in a frying pan with olive oil. Add the garlic cloves after a few minutes. Fry them really well, at least 20 minutes. Add the Italian herbs and salt and pepper. When the onions are perfectly fried, you can add the tomato paste and stir well. Set aside.
• Preheat the oven to 200 degrees. When the dough has risen, you can knead it again and then roll it out to the size of your baking tray. Divide the tomato mixture over the dough. And also spread the olives over the entire pissaladière.
  Now put it in the oven and let it bake for 40 minutes. Check from time to time whether it is not going too hard or too soft and then turn the oven a little higher or lower.