Recipe Classic pissaladiere : Practical and Delicious

Recipe Classic pissaladiere : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Classic pissaladiere. You are currently reading Recipe Classic pissaladiere : Practical and Delicious. This recipe is the creation of the chef Alison Adams. Recipe Classic pissaladiere requires 30m, cook 1h 10m and serve 6. Caution: allergy Contains gluten, fish and wheat.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Like a pizza without cheese, this French tart is topped thickly with sweet onions. Take a big bite, savour the rich flavours and imagine sunny days in France.

Ingredients:

11 Ingredients

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  3/4 tsp dried yeast
  
  
  


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  1 tsp caster sugar
  
  
  


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  160ml (2/3 cup) warm water
  
  
  


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  225g (1 1/2 cups) plain bread flour
  
  
  


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  1/2 tsp salt
  
  
  


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  60ml (1/4 cup) olive oil
  
  
  


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  5 brown onions, halved, thinly sliced
  
  
  


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  2 garlic cloves, thinly sliced
  
  
  


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  4 fresh thyme sprigs
  
  
  


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  245g (1 1/2 cups) black olives
  
  
  


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  80g btl anchovy fillets, drained
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

5 Method Steps

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  Step 1
  
  
  
  
  Combine the yeast, sugar and 2 tablespoons of the water in a small bowl. Cover with plastic wrap and set aside in a warm place for 15 minutes or until foamy.
  
  
  


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  Step 2
  
  
  
  
  Combine the flour and salt in a large bowl. Make a well in the centre. Add the yeast mixture, remaining water and 1 tablespoon of the oil. Use your hands to bring the dough together. Turn onto a clean work surface. Knead for 10 minutes or until the dough is smooth and elastic. Brush a large bowl with oil. Add dough. Turn to coat and cover the bowl with a damp tea towel. Set aside in a warm draught-free place to prove for 1 hour or until the dough doubles in size.
  
  
  


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  Step 3
  
  
  
  
  Meanwhile, heat the remaining oil in a large non-stick frying pan over medium heat. Cook onion, garlic and thyme, stirring often, for 50 minutes or until golden. Set aside to cool slightly.
  
  
  


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  Step 4
  
  
  
  
  Roll out the dough to a 20 x 45cm oval. Transfer to a large greased baking tray. Cover with the tea towel and set aside for 30 minutes to prove.
  
  
  


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  Step 5
  
  
  
  
  Preheat oven to 230C. Spread the onion mixture evenly over the dough, leaving a 2cm border. Top with the olives and anchovies. Lightly spray the border with oil. Bake for 20 minutes or until golden.
  
  
  

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