Thursday, June 24, 2010

Pissaladiere

Dough
1 1/3 cups flour
1/3 cup warm water
1 teaspoon dry yeast
1 egg
1 teaspoon salt
A grinding of pepper

Topping
1/4 cup olive oil
1 1/2 pounds onions, thinly sliced
1 bay leaf
2 teaspoons herbes de province
Salt and pepper
3 ounces anchovy fillets, rinsed and drained, then halved lengthwise
1 medium tomato, thinly sliced (optional)
1/4 cup niçois olives, pitted

Dough
Make a well in the flour. Sprinkle the yeast over the warm water and set aside until dissolved and slightly foamy, about 5 minutes. Beat the egg and salt into it, and pour into the well of the flour. Gradually mix with your fingers, drawing the flour in to make dough. Knead until smooth and elastic, adding more flour if needed. Cover and set in a warm place to double in bulk, about an hour.

Topping
Heat the oil in a sauté pan and add the onions, herbs, salt and pepper. Cover, and cook, stirring occasionally, until very soft, about half an hour.

Assembly
Heat the oven to 400°F/200°C. When the dough is ready, punch it down and roll it out like pizza dough. Lay on a baking sheet. Top with the onions. Lay on the tomato slices in rows. Arrange a lattice of anchovies, and fill spaces with olives. Grind over pepper. Let sit 15 minutes for the dough to rise up again a bit. Bake until the crust is done, about half an hour.


Recipe by Laura Calder of French Food at Home.

BooBoo: I was too anal about getting the pizza dough into a perfect rectangle that I forgot about my tub of black olives sitting in my fridge!!! So.... is Pissaladiere still Pissaladiere without black olives *piss* I was supposed to fill up the empty spaces in the lattices of anchovies with black olives :(

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