Pissaladière
Ingredients:
- 200g (7.1 oz) bread flour
- 1 tsp salt
- 150ml (5.1 fl oz) warm water
- 7g (0.25 oz) instant yeast
- 5 tbsp olive oil
- 4 onions, thinly sliced
- 100g (3.5 oz) anchovies
- 25 kalamata olives
- 5 sprigs of thyme
Method:
1. To make the dough, add the flour and salt to a bowl. Mix and create a well in the centre, then pour in the water.
2. Add the yeast to the water and start to mix from the centre out gradually, incorporating flour as you go.
3. Once the dough comes together, turn it out onto a floured work surface and knead for 7-10 minutes or until the dough becomes smooth.
4. Grease the bowl in which you mixed the dough, then place the dough ball into the bowl and cover with a tea towel. Leave in a warm place to prove for 1 hour or until the dough has doubled in size.
5. To make the caramelised onions, add the remaining olive oil to a frying pan over medium heat. Once the oil is hot, add the onions and a big pinch of salt. Slowly cookthe onions, stirring frequently, until they turn a rich, dark colour. This will take roughly an hour.
6. Once the dough has proved, turn it out onto a floured work surface and roll it into a large flat square about 50mm thick.
7. Place the rolled-out dough onto a lightly greased oven tray. Next, spread the onions evenly across the entire surface of the dough.
8. Now add your anchovies and Kalamata olives in whatever pattern you wish, finishing with fresh sprigs of thyme.
9. Place this into a 200°C (392°F) oven for 20-22 minutes or until the dough is cooked through and just starting to get a little crispy.
10. Remove from the oven and let it cool slightly before slicing and serving.
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![](https://i.ytimg.com/vi/ar6-969P3Qg/maxresdefault.jpg)