A pissaladière is perfect to enjoy lukewarm cut into squares. It is a great appetizer for a summer gathering!
For the dough:
- 1 3/4 cup (200g) strong white bread flour
- 1 teaspoon salt
- 2 teaspoons easy blend dried yeast
- 2/3 cup (150ml) warm water
- 1 Tablespooon olive oil
For the filling:
- 35 oz (1 kg) onions, thinly sliced
- 1–2 Tablespoons olive oil
- 2 garlic cloves, crushed
- 1 Tablespoon caster sugar
- A few sprigs of thyme
- 1 teaspoon dried herbes de Provence (optional)
- Salt & pepper
- 5,6 oz (160g) anchovy fillets
- A handful of black olives
- For the dough: Tip the flour, salt and yeast into a bowl. Pour in the water, spoon in the oil and mix to a soft dough. Turn out onto a lightly floured surface and knead for 5 minutes until the dough is smooth and no longer sticky.
- Return the dough to the bowl, cover with cling film and leave it to rise for about 1 hour or until the dough springs back when pressed.
- For the filling : while the dough is rising, heat the oil in a large, deep frying pan or sauté pan, throw in the onions with the garlic, and fry gently for about 10 minutes with a tablespoon of sugar until softened but not browned, stirring from time to time.
- Sprinkle in the thyme, dried herbes de Provence, salt and pepper, and stir well. Cover and cook gently for 30 minutes until the onions are meltingly soft, stirring occasionally and removing the lid for the last 10 minutes to reduce any liquid. Remove from the heat and leave to cool slightly.
- Preheat the oven to 430 F (220 C). Knead the dough again briefly, then roll it out into a large rectangle, then transfer onto a baking tray covered with parchment paper. Don’t let the dough rise again.
- Spread the onion mixture over the dough, then arrange the anchovies on top, making a criss-cross pattern. Stud each anchovy intersection with an olive.
- Bake for 25-30 minutes until golden. Serve warm or lukewarm, cut into squares.