September 03, 2016
Lunch, Pizza, Fruit,
French, Make-Ahead, Entertaining, Winter, Oven Bake, Skillet, Stove Top, Vegetarian, Make it from scratch, Flour, Herbs, Olives, Aperitif more
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"Pissaladiere originated in the South of France. The bread dough is normally thicker than the classic pizza dough from Italy. The topping consists of caramelized onion, olive, garlic and anchovies (use as many or as little to your liking). It is exceptional served as an appetizer or for lunch or light dinner with a side of salad greens or soup. The saltiness of the anchovies with the sweetness of the caramelized onions with the olive relish is enough to send your taste buds over the top.
I've included the dough rising time into the prep. time."
Place the flour, yeast, thyme and salt in a ceramic bowl, and mix together.
Stir in the water and 1/4 cup of the oil until combined. Cover with a paper towel or plastic wrap and set aside to rise for 2.5 – 3 hours until it has doubled in size.
Place a skillet over medium-low heat and add the remaining olive oil and the onions. Cook for about 25 minutes, stirring occasionally, until the onions are golden brown and soft. Set aside.
*FOR THE PROVENÇAL OLIVE RELISH*
Place all the ingredients in a food processor and blend until the mixture is almost smooth but still has some texture. Season with pepper.
Pack the relish into a sterilized glass jar and drizzle with a little olive oil to cover the surface. This can be stored in the refrigerator for up to six months.
Preheat the oven to 500 degrees-Fahrenheit.
Turn the risen dough out onto the prepared baking sheet. Gently press the dough with the palms of your hands, stretching it to the edges of the pan. Spread the onions over the dough and randomly dollop the Provençal Olive Relish on top. Arrange the anchovies and olives evenly on top.
Bake in the preheated oven for about 15–20 minutes, until the dough is golden and crispy. Remove from the oven and slice into portions.
Serve, garnished with sprigs of thyme and a drizzle of olive oil.
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