Pissaladière

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 15 g dried yeast (1/2oz)
• 150 ml water, tepid (1/4pt)
• 1 tablespoon sugar
• 275 g bread flour (9oz)
• 5 tablespoons olive oil
• 25 g butter (1/2oz)
• 6 sprigs thyme
• 1 1/3 kg onions, peeled and sliced finely (2 3/4lb)
• salt
• pepper
• 12 anchovies
• 20 black olives, pitted

Recipe

• 1 mix the water with the sugar and the yeast, set aside ina warm place for about 5 minutes for the yeast to prove.
• 2 sieve the flour into a large mixing bowl. make a well in the middle and add the yeast mixture. combine into a dough.
• 3 turn out onto a floured surface and knead for about 10 minutes until smooth and elastic.
• 4 return to a lightly oiled bowl, cover with a clean cloth and leave to rise in a warm place for about 1 hour or until it has doubled in size.
• 5 in the meantime, heat the oil and butter in a large pan and add the onions. sprinkle with thyme, salt and pepper. cook on a low heat stirring frequently until the onions become soft and translucent.
• 6 when the dough has risen, knead it for a further five minutes.
• 7 preheat the oven to gas 6/400°f/200°c.
• 8 roll out dough to a rectangle, about 8x12 inches.
• 9 place on an oiled baking sheet or on a pizza stone and spread evenly with a layer of onions.
• 10 arrange the anchovies in a criss-cross pattern over the onions and top with olives.
• 11 set aside for another 10 minutes in a warm place, then bake for about 25 minutes, or until the crust is golden.