Ingredients
- 250 g of T65 flour
- 8 g of dried yeast
- 4 g of salt
- 175 g of water
- 4 tablespoon(s) of olive oil
- 2 sprigs of fresh thyme
- 1 teaspoon(s) of sugar
- 1 kg of onions
- 8 fresh anchovies
- 8 black olives
Preparation
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Mix the yeast with 1 tbsp. tablespoons of lukewarm water and let sit for 10 minutes. Pour the flour into the bowl of a food processor, add the salt to one side and the diluted yeast to the other. Pour the water into the center, 2 tbsp. tablespoon of olive oil and knead for 10 minutes. If you do this step by hand, knead for at least 20 minutes.
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Lightly roll out the dough into a rectangle, fold it into thirds, place it in a salad bowl and let it rest covered and at room temperature for 2 hours.
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Peel and finely slice the onions, sweat them in a pan with 2 tbsp. tablespoons of olive oil and thyme over low heat for 15 minutes, covered. Add the sugar and cook for 5 minutes, over high heat, stirring to caramelize. Salt lightly and let cool.
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Cut the heads of the anchovies, cut the belly and gut them. Cut them in half lengthwise, leaving the tail attached. Pour the swollen dough onto a baking sheet lined with baking paper, crush it to degas it and spread it into a disk 1 cm high. Spread the onions, decorate with anchovies and olives and bake for 20 minutes at 220°/th. 6-7. Serve the pissaladière warm or cold.