"So it looks like summer it’s finally here. Delicious, onion, black olives and anchovy tart from south of France called Pissaladière- perfect for a sunny day. To be enjoyed with glass of cold rosé of course !"
Olive and Anchovy Flatbread
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- Recipe Card
Prep time 1hr 30mins
Cook time 45mins
Recipe Card
ingredients
- 2 1/3 cups bread flour
- 2 teaspoons salt
- 1 tablespoon fresh yeast
- 2/3 cup water
- 3 tablespoon plus 2 teaspoons olive oil, divided
- 4 onions, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon herbes de provence
- 3 tablespoons anchovy sauce
- Black pepper, To Taste
- 20 black olives
- 12 anchovy fillets
- 1 tablespoon thyme
Method
Step 1
Place the flour and salt into the bowl of stand mixer and make a well in the middle. Crumble the fresh yeast into the flour and mix in until there are no lumps of yeast left.
Step 2
Turn the mixer to low and add water with 1 tablespoon and 2 teaspoons of olive oil. Mix for around 5 minutes, until dough becomes smooth and springy. Transfer the dough to an oiled bowl and cover with a clean, damp towel. Leave it to rise in a warm place for an hour, or until doubled.
Step 3
Preheat oven to 350ºF. Line a baking sheet with parchment paper.
Step 4
Put a large saucepan on a medium heat and add 2 tablespoons olive oil. Add onions, garlic and herbs de Provence and cook for 20 -30 minutes, until the onions turn soft and amber. Add anchovy sauce, mix well, and set aside.
Step 5
Roll out the dough on a lightly floured surface to a large rectangle. Transfer it to previously prepared baking tray and cover for another 20 minutes.
Step 6
Spread onions evenly over the top of the dough. Arrange anchovies into diamond shape and place a small black olive at center of each diamond. Bake until dough is golden-brown, about 25 minutes.
Step 7
Sprinkle with thyme before serving.