Pissaladiere Recipe
- 1 2/3 cups bread flour, plus more for kneading
- 1 tsp instant yeast
- 1 tsp brown sugar
- 1 tsp salt
- 2/3 cup tepid water
- 1 tbsp olive oil
- ¼ cup olive oil
- 2 lb (900g) onions, finely sliced
- 3 garlic cloves, sliced
- 1 tsp herbes de Provence
- 1 sprig thyme
- 1 bay leaf
- Two 2 oz (56g) cans anchovies in oil
- 12 pitted Kalamata olives
- Salt and freshly ground black pepper
- 13 × 9 in (33 × 23cm) rimmed baking sheet
- To make the dough, stir the flour, yeast, brown sugar, and salt together in a bowl. Make a well in the center and add the water and oil. Stir to make a soft dough, adding more water if needed.
- Knead on a floured work surface for about 8 minutes, until smooth and elastic. Shape into a ball. Place in an oiled bowl and turn to coat with oil. Cover with plastic wrap and let stand in a warm place for about 1 hour, until doubled.
- For the topping, heat the oil in a large, heavy-bottomed casserole over low heat. Add the onions, garlic, herbs, thyme, and bay leaf. Cover and cook, stirring occasionally, adding a little water if the onions begin to stick, for about 45 minutes, until very tender. Drain in a sieve, discarding the thyme and bay leaf. Let cool.
- Preheat the oven to 350°F (180°C). Lightly oil a 13 × 9in (33 × 23cm) rimmed baking sheet. Knead the dough briefly on a floured work surface. Roll into a rectangle to fit the baking sheet, and transfer to the pan. Prick all over with a fork.
- Spread the onions over the dough. Drain the anchovies, reserving 3 tbsp oil. Arrange the anchovy fillets in a crisscross pattern over the onions, and garnish with the olives. Drizzle with the reserved anchovy oil, and sprinkle with pepper.
- Bake for about 25 minutes, until the crust is brown. Let cool slightly. Cut into serving pieces and serve warm, or cool completely.
