Pissaladière
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Per portion
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For 2 portions
- Flour50 g
- Yeast dry1 Pck
- Water 30 ml lukewarmas needed
- Olive oil10 ml
- Onions¼ kg
- AnchoviesOr: Anchovies15 g
- Olives black15 g
- Garlic cloves1 Stk
- Thyme¼ tsp
- Bay leaves1 Stk
- Iodized salt¼ tsp
- Pepper¼ tsp
- Sugar¼ tsp
Step by step
- 1
Dissolve yeast with sugar in water.
- 2
Mix flour with salt, add yeast water and 2 tbsp oil, knead into smooth dough.
- 3
Let rise 1 hr.
- 4
Slice onions into fine rings.
- 5
Braise very slowly in 4 tbsp olive oil with thyme and bay 45 min until golden and very soft, season with salt and pepper.
- 6
Remove bay, let cool.
- 7
Preheat oven to 220°C.
- 8
Roll out dough on a tray.
- 9
Distribute onions thickly on top, top with anchovies in a diamond pattern, distribute olives between.
- 10
Bake 20 min, serve drizzled with olive oil.
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