Pissaladière
photo by PaulaG
- Ready In:
- 2hrs
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 15 g dried yeast (1/2oz)
- 150 ml water, tepid (1/4pt)
- 14.79 ml sugar
- 275 g bread flour (9oz)
- 73.94 ml olive oil
- 25 g butter (1/2oz)
- 6 sprig thyme
- 1 kg onions, peeled and sliced finely (2 3/4lb)
- salt
- pepper
- 12 anchovies
- 20 black olives, pitted
directions
- Mix the water with the sugar and the yeast, set aside ina warm place for about 5 minutes for the yeast to prove.
- Sieve the flour into a large mixing bowl. make a well in the middle and add the yeast mixture. Combine into a dough.
- Turn out onto a floured surface and knead for about 10 minutes until smooth and elastic.
- 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.
- 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.
- When the dough has risen, knead it for a further five minutes.
- Preheat the oven to Gas 6/400°F/200°C.
- Roll out dough to a rectangle, about 8x12 inches.
- Place on an oiled baking sheet or on a pizza stone and spread evenly with a layer of onions.
- Arrange the anchovies in a criss-cross pattern over the onions and top with olives.
- Set aside for another 10 minutes in a warm place, then bake for about 25 minutes, or until the crust is golden.
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RECIPE SUBMITTED BY
-Sylvie-
Dewsbury, West Yorkshire
Hi, I'm 31 and cooking and living in England. I was born in Germany and that's where I grew up and lived until I came to the UK to go to University in 1998.
I never went back to live in Germany, even though all my family is still there.