Pissaladiere
Source of Recipe
Everday Epicurian
List of Ingredients
10 1/2 ounces luke-warm 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)
Recipe
1. Put the warm water in a large bowl, sprinkle yeast over it.
2. Leave until frothy.
3. Add 4 tbsp.
4. Oil, then the flour.
5. Mix well to combine, then knead briefly until smooth.
6. Leave to rise, covered, in a lightly oiled bowl, until doubled, about 30 minutes.
7. Meanwhile, heat the olive oil in a frying pan and saute onion, garlic and thyme until golden.
8. Stir in tomatoes, increase heat to high, and cook until mixture is thick- about 5 min.
9. Discard thyme sprig.
10. Preheat pizza stone or metal baking sheet in oven at 500 degrees.
11. Roll out the dough to about 1/4" and transfer to peel/floured baking sheet.
12. Spread tomato/onion mixture over the dough.
13. Arrange anchovies and olives on top.
14. Transfer to heated stone/sheet and bake for 15-20 min.
15. Until base is crisp.
16. Garnish with additional thyme, serve at room temperature.
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