Pissaladière

Ingredients: 

For the topping:

• 6 tbsp olive oil


• 1 kg onions, peeled and thinly sliced


• 2 garlic cloves, finely chopped


• 1/2 tbsp thyme


• 1 bay leaf


• 5 tbsp Tapenade


• 60g anchovy fillets in oil


• Handful of pitted black olives

For the base:

• 7.5g dried yeast


• 1 tablespoon olive oil


• 1 teaspoon sugar


• 1 teaspoon salt


• 300g flour

Prep time: 2 hours

Oven time: approx 20 mins at 220

Instructions:

For the base:

• Put aroung 100ml of warm water in a jug or bowl


• Sprinkle in the yeast, sugar and salt


• Place somewhere warm until it begins to bubble.


• Measure out the flour, drizzle in the olive oil and rub together


• When the yeast mixture is bubbling, pour into a well in the middle of the flour and mix.


• Work the mixture, adding more warm water as necessary to form a dough.


• Knead for appox 10 mins until smooth.


• Place back in the bowl, cover with a cloth and leave to rise for approx 1 hour, until doubled in size.


• Punch down the dough, roll out to roughly same shape as your baking tray


• Lightly brush baking tray with oil, place dough on tray


• Cover and leave to rest 10 mins before adding topping

For the topping:

• Heat the oil in a saucepan with a tight lid


• Bung in the onions and stir until onions are covered


• Reduce heat to minimum and place lid firmly on and allow to simmer, stirring occasionally


• Once onions are softened and transparent, add garlic, thyme, bay leaf and a little salt and pepper


• Cover and cook for a further 5-10 mins, remembering to remove the bay leaf once done


• Spread the tapenade on the base, then distribute the onion mixture evenly over the top


• Place the anchovies evenly over the surface, traditionally in 'x' patterns, adding the olives at the end.


• Bake for approx 20 mins until crust is golden.