Ingredients
For the crust
- 225g flour
- 1 tbsp baker's yeast
- ½ tsp salt
- 3 tbsp olive oil
- approx. ½ cup warm water
Filling
- 2 tbsp olive oil
- 1.5 lbs finely chopped onions
- 2 cloves of garlic, ground
- 1 tbsp freshly chopped thyme
- 1 tsp fennel seeds
- 50g anchovy filets from a tin, drained
- 3 tbsp milk
- 1 tbsp tapenade
- 8 to 12 pitted black olives
Glaze
- 1 egg yolk beaten with
- 1 tbsp milk and a pinch of salt
For the filling
Heat the oil in a pan and sauté the onions, the garlic, the thyme and the fennel seeds 20 to 25 minutes or until the onions are soft and slightly browned. Soak the anchovy filets in the milk for 10 minutes, drain and wipe, then set aside.
For the dough
In a big bowl, mix the flour, the yeast and the salt. Make a small well in the centre and add 2 tbsp oil. Work the mixture, adding warm water little by little until you get a consistent dough. Knead for 5 minutes on a lightly floured surface: the dough should become smooth and supple. Place in a lightly greased bowl, brush with the remaining oil and cover with cellophane. Keep in a warm place until the dough has doubled in size.
Knead the dough again then roll out on a lightly floured surface to approximately 25 centimetres. Place on a baking sheet for a flat pizza-like pie or fit into a pie pan. Using a fork, prick the dough.
Spread the tapenade onto the base, garnish with the cooked onions, the anchovies and the olives. Using a knife, make decorative slits around the edge. Brush on the glaze.
Bake 25 minutes in an oven preheated to 240°C/460°F. When the pissaladière is golden brown, remove from oven and let cool. Cut into pieces and serve with a bit of crème fraîche if desired.
Where to sleep?
160 EUR/night*
Bed and breakfast - Avignon and the surroundings
