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Pissaladiere

2014-09-22

Recipe Info

  • Servings : 6
  • Prep Time : 2:00 h
  • Cook Time : 30m
  • Ready In : 2:30 h

This is such a treat from the south of France, sweet caramelized onions with salty anchovies on a bread dough base. I’ve added tomatoes since they are just so good in summer.

Ingredients

  • 250g bread flour
  • 1⁄2 tsp salt
  • 1 tsp dried yeast
  • 1 tsp sugar
  • 50g butter
  • 2 tbsp olive oil
  • 6 onions, thinly sliced (about 800g)
  • 2 sticks thyme leaves
  • 1 tsp sugar
  • splash balsamic vinegar
  • 12 black olives, pitted
  • 50g can anchovies in olive oil, drained
  • 100g cherry tomatoes (optional) cut in half

Method

Step 1

Mix the flour with the salt and yeast in a large bowl. Make a well in the centre and stir in 150ml warm water.

Step 2

Bring the mixture together with your hands, and form into a soft dough. Tip out onto a lightly floured surface and knead for 5-10 minutes until elastic. Place the dough in the same bowl, cover with cling film and allow to double in size – this should take about an hour.

Step 3

Meanwhile, make the topping. Heat the butter and olive oil in a medium sized saucepan and add the onions. Stir over a medium heat as the onions caramelise, about 20 minutes.

Step 4

Add the thyme leaves and cook for a further 10 minutes. The onions will be very soft and caramel coloured.

Step 5

Preheat the oven to 220°C fan/gas

Step 6

Remove the pan from the heat and season the onions with salt and pepper and a splash of balsamic vinegar and sugar. Allow to cool slightly.

Step 7

Punch back the risen dough to knock out the air, and knead again for another 5 minutes.

Step 8

Roll the dough out to a large rectangle measuring about 30cm x 35cm.

Step 9

Spread over the caramelised onions, and scatter over the olives, cherry tomatoes if using and anchovies.

Step 10

Bake in the oven for about 25-30 minutes until golden.

Step 11

Remove from the oven and cut into slices to serve whilst warm.

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