Pissaladiere

Preparation time: 20 minutes + rising
Cooking time: 1 hour
Serves: 12

300g bakers’ flour
1 sachet (7g) instant dried yeast
175ml cold water
¼ cup extra virgin olive oil
1½ tsp (7g) fine salt)
2 Tbsp semolina
6 brown onions, finely sliced
sea salt flakes and freshly-ground black pepper
4 cloves garlic, minced
¼ bunch thyme, finely chopped
1 Tbsp balsamic vinegar
1 Tbsp molasses
2 tsp brown sugar
24 anchovy fillets, halved lengthways
½ cup pitted small olives, halved

METHOD

1 Preheat oven to 200°C. Combine the bakers four, yeast and water in the bowl of an electric mixer and stir with the dough hook or 2 minutes. Add 2 Tbsp extra virgin olive oil then mix for 2 more minutes. Finally, add the salt and semolina, mix for 4 minutes, then cover and set aside for 1 hour, until doubled in size.

2 Sauté the onions in the remaining olive oil, seasoning well with salt and pepper. Once browned, add the garlic and thyme, cook for 1 minutes, then mix in the vinegar, molasses and sugar. Cook until completely thickened.

3 Roll the dough out to 1cm thick, then cover with the onion mixture. Top with the anchovies and olives in a trellis pattern. Set aside for 20 minutes, then bake for 30 minutes.