Recipe

Pissaladiere Recipe

	Bluewaterandsand / All my dishes 2 months, 3 weeks ago My friend also gave me this one. I found it interesting so I just had to try and my family likes it a lot!It is another that is hard to say how many servings but it makes 1 Pissaladiere . Prep:30m Cook:30m Servings:4	Bluewateran
	pissaladiere

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Ingredients

For the topping........... (makes 1 pissaladiere):

1/4 cup good olive oil, plus extra for brushing

2 pounds yellow onions, halved and sliced 1/4-inch thick

1 tablespoon fresh thyme leaves

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

2 whole cloves garlic

For the dough ..........(makes 2 pissaladieres)

1 1/4 cups warm (100 to 110 degrees F) water

2 envelopes dry yeast

1 tablespoon honey

3 tablespoons good olive oil

4 cups all-purpose flour, plus extra for kneading

2 teaspoons kosher salt

To assemble each pissaladiere:..........

Cornmeal, for baking

12 to 18 anchovy fillets

12 French black olives, preferably oil-cured, pitted

Directions

For the topping, heat the olive oil in a very large saute pan and cook

the onions, thyme, salt, pepper, and garlic over low heat for 45 minutes,until the onions are sweet and cooked but not browned.

Toss the onions from time to time.

After 30 minutes, take out the garlic, chop it roughly, and

add it back to the onions.

Meanwhile, for the dough, combine the water, yeast, honey, and olive oil in the bowl of an electric mixer fitted with a dough hook.

(If the bowl is cold, start with warmer water so it's at least 100 degrees F when you add the yeast.) Add 3 cups of the flour, then the salt, and mix on medium-low speed. While mixing, add 1 more cup of flour, or just enough to

make a soft dough. Mix the dough on medium-low speed for about 10 minutes,until smooth, sprinkling it with flour to keep it from sticking to the bowl.

When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic.

Place the dough in a well-oiled bowl and turn it to cover lightly with oil.

Cover the bowl with a damp kitchen towel.

Allow to rest at room temperature for 30 minutes.

Preheat the oven to 450 degrees F.

Divide the dough into 2 equal parts, rolling each 1 into a smooth ball.

If you're only making 1 pissaladiere, place 1 ball on a baking sheet and

cover it loosely with a damp towel. Allow the dough to rest for 10 minutes.

(If you're not using the other dough, wrap it well and refrigerate or freeze it

for the next time.)

Roll the dough lightly with a rolling pin, then stretch it to a 10 by 15-inch

rectangle and place it on a baking sheet sprinkled with cornmeal.