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A Pissaladiere is the French close cousin to a Pizza. You can use this recipe for the dough or use any focaccia dough, pizza dough or puff pastry. This is an anchovy lovers delight. Recipe adapted from Flo Braker
- 1 (1/4 ounce) package active dry yeast
- 3⁄4 cup water (110 degrees F.)
- 1⁄2 teaspoon sugar
- 1 tablespoon olive oil
- 1 3⁄4 cups flour
- 3⁄4 teaspoon salt
- 3 tablespoons additional flour, for kneading
- 2 lbs yellow onions, peeled, and very thinly sliced to yield 8 cups (about 5)
- 1⁄4 cup olive oil
- 1 tablespoon butter
- 3 garlic cloves, peeled and minced
- 1 teaspoon kosher salt
- 1⁄3 cup water
- 1 sprig fresh thyme (or 1/4 teaspoon dried)
- 1⁄4 cup freshly grated parmesan cheese
- 2 dozen flat anchovy fillets, oil drained, about
- 3 dozen oil-cured black olives, pitted
- 1⁄2 teaspoon fresh ground pepper
- Electric mixer method: In a large mixing bowl, sprinkle yeast over water with the sugar.
- Let proof and soften for about 5 minutes.
- With paddle attachment, add oil, and stir to blend.
- Add 1 cup flour and stir until smooth.
- With dough hook attachment, add remaining 3/4 cup flour and salt and knead until silky smooth and elastic, about 5 minutes.
- Food processor method: Place flour and salt in food processor bowl; process briefly just to blend.
- Combine oil and yeast mixture, pour down feed tube and process just until mixture is a lumpy mass.
- Place this mixture on a lightly floured work surface and knead sticky dough for about 5 minutes until satiny and smooth.
- Knead in no more than three tablespoons additional flour.
- Place dough in large bowl, cover and let rise in a warm place away from drafts until doubled in bulk, about 1 hour.
- While dough is rising, prepare the filling.
- Heat the oil and butter in a large skillet and over medium-low heat sauté the onions, garlic and salt until soft and transparent, about 10 to 15 minutes.
- Throughout the cooking time, always stir occasionally to prevent onions from browning or scorching.
- Add the water and thyme, and over high heat cook until the water evaporates.
- Over low heat, continue sautéing about 20 minutes longer, until onion mixture is similar to a paste (yield at this time is 3 cups).
- Remove sprig of thyme.
- Set aside to cool.
- Adjust the rack in the lower third of the oven and preheat the oven to 425 degrees.
- Rub 1 tablespoon olive oil over the bottom of a 10 x 15 jelly roll pan or a 12-inch pizza pan.
- Punch dough down.
- With fingertips, press and stretch the dough to fit the pan.
- If the dough becomes elastic, rest a couple of minutes, then press again.
- Cover dough loosely with plastic wrap and let rest about 30 minutes or until puffy.
- Spread the onion filling evenly over the dough to the edges.
- Sprinkle Parmesan over filling.
- Arrange the anchovy fillets, lattice-fashion, over the filling and dot the olives over the surface.
- Keep the design close together so that when cut, each portion will include an olive and some anchovy.
- Bake for about 30 minutes or until edge of crust is light gold.
- Sprinkle freshly ground pepper over top.
- Cut rectangles, squares or wedges while warm or at room temperature.
- Notes: For an extra crisp crust, spread filling over dough, and rather than allow time for the dough to rise and become puffy, bake it right away.
- For a more bread-like crust, let dough rise in baking pan until puffy, then spread filling on top and bake.
- If anchovy fillets taste too salty, rinse them in cold water and dry thoroughly with paper towels.