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olive oil yellow onions thyme kosher salt freshly ground black pepper garlic warm yeast honey olive oil all-purpose kosher salt cornmeal anchovy black olives
Viewed: 41 - Published at: 4 years agoIngredients
- 1/4 cup good olive oil, plus extra for brushing
- 2 pounds yellow onions, halved and sliced 1/4-inch thick
- 1 tablespoon fresh thyme leaves
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 whole cloves garlic
- For the dough (makes 2 pissaladieres)
- 1 1/4 cups warm (100 to 110 degrees F) water
- 2 envelopes dry yeast
- 1 tablespoon honey
- 3 tablespoons good olive oil
- 4 cups all-purpose flour, plus extra for kneading
- 2 teaspoons kosher salt
- Cornmeal, for baking
- 12 to 18 anchovy fillets
- 12 French black olives, preferably oil-cured, pitted
Method
- For the topping, heat the olive oil in a very large saute pan and cook the onions, thyme, salt, pepper, and garlic over low heat for 45 minutes, until the onions are sweet and cooked but not browned.
- Toss the onions from time to time.
- After 30 minutes, take out the garlic, chop it roughly, and add it back to the onions.
- Meanwhile, for the dough, combine the water, yeast, honey, and olive oil in the bowl of an electric mixer fitted with a dough hook.
- (If the bowl is cold, start with warmer water so it's at least 100 degrees F when you add the yeast.)
- Add 3 cups of the flour, then the salt, and mix on medium-low speed.
- While mixing, add 1 more cup of flour, or just enough to make a soft dough.
- Mix the dough on medium-low speed for about 10 minutes, until smooth, sprinkling it with flour to keep it from sticking to the bowl.
- When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times.
- It should be smooth and elastic.
- Place the dough in a well-oiled bowl and turn it to cover lightly with oil.
- Cover the bowl with a damp kitchen towel.
- Allow to rest at room temperature for 30 minutes.
- Preheat the oven to 450 degrees F.
- Divide the dough into 2 equal parts, rolling each 1 into a smooth ball.
- If you're only making 1 pissaladiere, place 1 ball on a baking sheet and cover it loosely with a damp towel.
- Allow the dough to rest for 10 minutes.
- (If you're not using the other dough, wrap it well and refrigerate or freeze it for the next time.)
- Roll the dough lightly with a rolling pin, then stretch it to a 10 by 15-inch rectangle and place it on a baking sheet sprinkled with cornmeal.
- Spoon the onion topping onto the dough, leaving a 3/4-inch border all around.
- Artfully arrange the anchovies and olives on top, brush the edge of the dough with olive oil, and bake for 15 minutes, or until the crust is crisp.
- Serve hot on a cutting board.
