Slice the onions.
Add olive oil and butter to a large warmed frying pan.
Add onions, teaspoon of sugar, use a Microplane to grate the nutmeg, add salt & pepper and cook until onions are soft and caramelised.
Drain and let cool for 5 minutes.
Meanwhile, roll out dough base for Pissaladière.
Spread onions onto dough base.
Add pitted black nicoise olives and anchovies. Followed by a grating of cheese
Add salt & pepper to taste.
Drizzle with olive oil.
Bake in the oven for 10-15 minutes on high heat. 220°c
Rub the yeast into the flour (or mix in if using dried yeast). Add the remaining ingredients and the water. Mix well for a couple of minutes until the dough starts to form.
Transfer the dough onto your working surface. Continue to mix the ingredients by stretching out the dough and folding it over onto itself.
Keep mixing until the dough comes cleanly away from the work surface and is not sticky.
Lightly flour the work surface, place the dough on the flour and form the dough into a ball.
Place the dough into a mixing bowl and cover with a tea towel. Rest for 1 hour in a draught free place (a kitchen cupboard will do).