Pissaladière

Ingredients

• 15 g dried yeast (1/2oz)
• 150 ml water, tepid (1/4pt)
• 1 tablespoon sugar
• 275 g bread flour (9oz)
• 5 tablespoons olive oil
• 25 g butter (1/2oz)
• 6 sprigs thyme
• 1 1/3 kg onions, peeled and sliced finely (2 3/4lb)
• salt
• pepper
• 12 anchovies
• 20 black olives, pitted

Directions

1. 1

   Mix the water with the sugar and the yeast, set aside ina warm place for about 5 minutes for the yeast to prove.

2. 2

   Sieve the flour into a large mixing bowl. make a well in the middle and add the yeast mixture. Combine into a dough.

3. 3

   Turn out onto a floured surface and knead for about 10 minutes until smooth and elastic.

4. 4

   Return to a lightly oiled bowl, cover with a clean cloth and leave to rise in a warm place for about 1 hour or until it has doubled in size.

5. 5

   In the meantime, heat the oil and butter in a large pan and add the onions. Sprinkle with thyme, salt and pepper. Cook on a low heat stirring frequently until the onions become soft and translucent.

6. 6

   When the dough has risen, knead it for a further five minutes.

7. 7

   Preheat the oven to Gas 6/400°F/200°C.

8. 8

   Roll out dough to a rectangle, about 8x12 inches.

9. 9

   Place on an oiled baking sheet or on a pizza stone and spread evenly with a layer of onions.

10. 10

    Arrange the anchovies in a criss-cross pattern over the onions and top with olives.

11. 11

    Set aside for another 10 minutes in a warm place, then bake for about 25 minutes, or until the crust is golden.