Pissaladiere

You can’t get a more authentic taste of Provence than this: an XXL pissaladière served with our red wines

Ingredients (serves 8)

For the bread dough
1 sachet of dried yeast
300 g flour
1 teaspoon salt
1 tablespoon oregano
2 tablespoons olive oil
For the topping
1 kg yellow onions
2 tablespoons olive oil
2 sprigs of fresh thyme
2 sprigs of fresh oregano
2 tablespoons maple syrup
20 anchovies in oil
20 black anchovies
2 handfuls of washed rocket leaves

Method

Prepare the dough: In a bowl, mix the yeast with 17 cl of water at room temperature and leave to rest for 10 minutes.
Place the flour in a mixing bowl or the bowl of a food processor, make a well in the centre, add the salt, oregano and oil, then pour in the dissolved yeast. Knead until you have a smooth dough, then shape it into a ball. Place this in a lightly oiled mixing bowl, cover with a clean cloth and leave to rest for 1 hour.
Prepare the topping: peel the onions and cut them into fine strips. Simmer the onions in a frying pan over a low heat for 30 minutes in oil with the herbs and maple syrup. Season with freshly ground pepper.
Preheat the oven to 200 °C/thermostat setting 6–7. Knock the air out of the dough and roll it out with a rolling pin on a floured sheet of baking paper. Place the sheet on a baking tray. Spread the filling over the dough, then add the anchovies and olives.
Bake for 25 minutes. Serve lukewarm with a little rocket.