Description
Pissaladière - chic a yeast cake from a nice, covered traditional and beloved French fried onions, adding splashes of southern Provence: anchovies, sweet peppers and olives. Hot French response to traditional southern Italian pizza. A delicious evening snack with white wine. Dare to add your own version.
Ingredients
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Water
150 ml
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Yeast
20 g
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Flour
300 g
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Salt
0.333 tsp
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Onion
500 g
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Vegetable oil
3 Tbsp
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Pepper
0.5 piece
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Olives
8 piece
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Anchovies
6 piece
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Salt
-
Allspice
-
Thyme
0.5 tsp
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Sugar
2 g
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Parsley
2 sprig
Cooking
In warm water dissolve fresh yeast (baking them is much better!), to prevent to dissolve
Add the sifted flour and salt, knead a soft dough (knead for about 15 minutes). The dough cover with plastic wrap (so it doesn't savedlevels)
And leave to rise twice, for 1 hour
At this time, prepare the filling. Onion cut into feathers (the tear work)
And fry in hot oil until it will turn brown
Adding salt, pepper, sugar, thyme. Give the onions to cool.
Cut into thin strips for filling half of a red sweet pepper.
Put the oven to preheat to 220*C. punch down the risen dough, roll out in an oval pellet, 3 mm thick, lay out on a baking tray covered with baking paper. Prick the cake with a fork.
Spread over the cake liberally fried onions, capsicums, anchovy fillets and black olives (visually you can already eat!). Bake for 20 minutes (guided by your oven of course!)
Fluffy dough with a crispy bottom, sweet taste of onion and bell pepper in contrast with anchovies and olives - a great combination of neutral, sweet and salty!
Serves pizza with white wine. Have a nice night!
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