- Serves: 6
- Cook Time: 25 minutes
- Prep Time: 20 minutes plus 3-4 hrs rising
- Effort: medium
- 375 g strong bread flour
- 1 tsp salt
- 1/2 sachet dried yeast, about 3/4 tsp
- 225 ml water
- 2 tbsp extra virgin olive oil
For the topping
- 100 ml extra virgin olive oil
- 8 onions, finely sliced
- 1 x 150 g jar tinned anchovies, drained
- handfuls black olives
- 1 tbsp dried herbs de provence, such as basil, thyme, rosemary
- extra virgin olive oil, for drizzling
- salt and black pepper
- wild rocket
- parmesan shavings
- sunblush tomato salad
1. Combine the flour, salt and yeast in a large mixing bowl. Make a well in the middle and pour in the water and olive oil. Mix everything together until it becomes a soft dough.
2. Turn the dough onto a floured surface and knead for 3-5 minutes, until it becomes smooth. Replace the dough in the bowl, cover with a damp cloth, and leave on one side, until doubled in size. This could take around 2-3 hours.
3. While the dough is rising, make the topping. Heat the olive oil in a saucepan set over a low heat, and soften the onions, without colouring, for about 10 minutes. Leave on one side to cool.
4. Lightly knead the risen dough to knock out any air bubbles and roll it out on a floured surface to a rectangle about 30cm x 25 cm. Scatter over the cooked onions and arrange the anchovy fillets over the top, in a criss-cross pattern
5. Dot the olives over the top of and sprinkle with a little black pepper. Leave to rise once again, until doubled in size. Preheat the oven to 180C/gas 4.
6 Drizzle olive oil over the pissaladiére and bake for about 10 - 15 minutes, until the dough is cooked and the topping browned.
7. Cut the pissaladiére into squares and serve with wild rocket leaves, Parmesan cheese shavings and a sun-blush tomato salad.
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