• 250 gr  of flour
• 20cl  of hot water
•  salt 
•  BARRAL Organic extra virgin olive oil 
• 50 gr  tiny black olives 
• 1  sachet of yeast 
• 7  white onions
• 5  anchovies 

For the paste: Overturn  slowly the water on the flour in a big bowl and turn round with a  wood spoon. Add 3 spoons of olive oil, salt and the sachet of yeast. Knead in order to obtain a homogenous paste .

For the onions: Cut the onions slicy and cooked them very slowly in a spoon of olive oil. Switch on the oven at 250°C. Drop the paste on a dish, cover the paste with the cooked onions et put the olives and the anchovis on. Spread a little bit a olive oil on top and out in the oven during 20 minutes. Cut the "pissaladiere" in several pieces and serve for the aperitif.