Pissaladiere
10 1/2 ounces lukewarm water
1 tablespoon dry active yeast
4 tablespoons olive oil
1 lb plain flour (4 c.)
2 tablespoons olive oil
5 medium onions, sliced thin
2 cloves garlic, sliced thin
1 sprig fresh thyme
2 large ripe tomatoes, peeled, cored, seeded and chopped
8 artichokes packed in oil, drained
12 kalamata olives
additional thyme (to garnish)
Put the warm water in a large bowl, sprinkle yeast over it. Leave until frothy. Add 4 tbsp. oil, then the flour. Mix well to combine, then knead briefly until smooth. Leave to rise, covered, in a lightly oiled bowl, until doubled, about 30 minutes.
Meanwhile, heat the olive oil in a frying pan and saute onion, garlic and thyme until golden. Stir in tomatoes, increase heat to high, and cook until mixture is thick- about 5 min. Discard thyme sprig.
Preheat pizza stone or metal baking sheet in oven at 500 degrees.
Roll out the dough to about 1/4″ and transfer to peel/floured baking sheet. Spread tomato/onion mixture over the dough. Arrange anchovies and olives on top. Transfer to heated stone/sheet and bake for 15-20 minutes until base is crisp.
Garnish with additional thyme, serve at room temperature.
Leave a Reply