Anyway, I served it with a cucumber & tomato salad. I used small, seedless cucumbers, tomatoes (from the Amish farm!) parsley, fresh lime juice, olive oil, and salt.
For some reason this recipe makes enough dough for 2 but only enough topping for 1 ... so either double the topping or freeze half of the dough for another time. Apparently it works. I will report if it doesn't since I have a ball of dough in my freezer.
makes 1 cookie sheet size
For the topping:
1/4 C olive oil
2 lbs onions (I used red and yellow onions)
1 t herbes de provence
1 1/2 t kosher salt
1/2 t fresh ground pepper
3 whole clove garlic
for the dough:
1 1/4 C warm water (100° to 110°)
4 t active dry yeast
1 T honey
3 T olive oil
4 C all-purpose flour, plus extra for kneading
2 t kosher salt
to assemble pissaladiére:
cornmeal, for baking
9 anchovie fillets
12 black olives (any black olives will work, other than California olives)
- For the topping, heat oil in a large sauté pan and cook the onions, herbs, salt, pepper, and garlic on low~medium heat for 45 minutes, until onions are sweet & cooked but not browned. After about 30 minutes, take out the garlic cloves and chop/smash and put back into the pot.
- Meanwhile, for the dough, combine water, yeast, honey, and olive oil in the bowl of an electric mixer with the dough hook attachment. Add 3 cups of flour and the salt on medium-low speed. mix in 1 more C of flour gradually. Let it mix for about 10 minutes, until dough is smooth. Add more flour if needed. Place the dough in a well-oiled bowl and cover with a damp kitchen towel and let rest for 30 minutes.
- Preheat the oven to 450°
- Divide dough into 2 equal parts, rolling each into a smooth ball. Roll the dough lightly with a rolling pin then stretch it to a 10/15 inch rectangle and place on a baking hseet sprinkled with cornmeal.
- Spoon on onion topping on the dough, leaving a border. Arrange anchovies and olives on top and brush with olive oil on the edge. Bake for 15 minutes, or until crust is crisp. Serve hot.