Ingredients
Dough
- 3 1/2 cups (500 g) strong (bread) flour, plus extra for kneading
- 1 teaspoon salt
- 1 sachet easy-blend dried yeast, about 7 g
- 3 tablespoons extra virgin olive oil
- 300 ml lukewarm water
Topping
- 3 tablespoons extra virgin olive oil
- 4 onions, about 750 g in total, thinly sliced
- 2 cloves garlic, crushed
- 1 can chopped tomatoes, about 400 g
- 2 tablespoons tomato paste
- 1 tablespoon chopped fresh oregano
- pepper
- 2 cans anchovy fillets, about 50 g each, drained and halved lengthwise
- 16 pitted black olives, about 50 g in total, quartered
Preparation
- For the dough, sift the flour and salt into a bowl, then stir in the yeast. Make a well in the centre and pour in the oil and water. Gradually mix the dry ingredients into the liquids, using a spoon at first and then your hand, to make a soft, slightly sticky dough.
- Turn the dough out onto a lightly floured surface and knead for 10 minutes, or until the dough is smooth and springy. Place in a lightly oiled bowl, cover with plastic wrap and leave in a warm place to rise for about 45 minutes, or until doubled in size.
- Meanwhile, make the topping. Heat the oil in a large saucepan, add the onions and garlic, and cook over a low heat for about 40 minutes, or until very soft and lightly golden but not browned. Add the tomatoes, tomato paste, oregano and pepper to taste, and cook gently for a further 10 minutes, stirring occasionally. Remove from the heat and leave to cool.
- When the dough has risen, knock it back and knead again gently. Roll it out on a floured surface to a 30 cm square and place on a lightly oiled baking tray.
- Preheat the oven to 200°C. Spread the onion mixture evenly over the dough square, then make a criss-cross pattern on top with the anchovy fillets. Place the olive quarters in the squares. Leave the pissaladière to rise at room temperature for about 15 minutes.
- Bake the pissaladière for about 30 minutes, or until the crust is golden and firm, then reduce the oven temperature to 190°C and bake for a further 10 minutes. Allow to cool slightly before cutting into squares for serving.
Each square provides 184 kJ, 44 kcal, 1.5 g protein, 1.5 g fat (0.2 g saturated fat), 6.5 g carbohydrate (1 g sugars), 0.5 g fibre