Pissaladiere

Pissaladiere

fra: http://www.forkspoonnknife.com/


Serves 4

Note: some recipes call for puff pastry instead of a yeast based crust. If you as my grandmother, she'd tell you it's pure heresy to use puff pastry here. See? Every cook has a different way to make it. Same for the toppings. Everytime my grandmother would read a pissaladiere recipe calling for capers, her blood would start boiling. But there are such recipes. The one below is the one I grew up eating. And well...!

Ingredients:For the dough: Her kan du bruke en pizza deig eller en deig med litt bakepulver..
2 teaspoons active dry yeast
1 cup warm water
2 tablespoons olive oil
3 cups flour
1 teaspoon salt
Cornmeal

For the topping:
1/4 cup olive oil
12 onions (I like Vidalias) peeled and very thinly sliced
Salt and pepper to taste
2 sprigs each of thyme, basil, oregano, rosemary
1/4 cup Pastis
1/3 cup Italian olives, pitted
20-24 anchovy fillets

Directions:
Place the yeast in the warm water in a small bowl and let stand for 5 minutes. Place in stand mixer fitted with the dough attachment. Add the oilve oil flour and salt in and start mixing on low speed. Add a little bit of water if you feel like the dough is still dry (should be smooth and elastic. Place the dough on a lightly floured work surface and knead for several minutes until the dough is form but smooth with no visible cracks from lack of moisture. Place in a lightly oiled bowl and cover with a damp towel. Allow dough to rise in a warm, draft free spot for about 1 hour.

In the meantime prepare the topping:
Heat the olive oil in a large pan over medium-low heat. Add onions and season with salt and pepper. Add the herbs and let the onions cook and caramelize for 45 minutes to an hour, uncovered, stirring occasionally. Add the pastis continue cooking until the moisture has evaporated, about 10 more minutes. Add about 12 anchovy fillets and cook an extra minute. Remove the herbs and set aside.
(Kan ikke koke lenge nok! bare kok ivei gjerne dagen før.)


Preheat to 375°F (190°C). Roll the dough on a floured surface into a thin 10x15-inch (26x38 cm) rectangle. Transfer the dough to an inverted baking sheet dusted with cornmeal. Cover dough with a damp cloth and let rest for 10 minutes.

When ready, spread the onion mixture on top. Add the olives and anchovies over the onions. Bake 15-20 minutes. Serve warm or at room temperature.