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
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.