Pissaladière

Method

Make a dough with flour, salt, yeast and warm water, adding 1 tablespoon of olive oil, then knead and leave to rise for 1 hour until doubled. Meanwhile, thinly slice the onions and cook slowly in 2 tablespoons of olive oil with crushed garlic and thyme for 45 minutes until very soft and golden, stirring frequently. Press the dough onto an oiled 30cm rectangular baking tin and spread the caramelised onions evenly over the top. Arrange the anchovy fillets in a lattice pattern over the onions and place an olive in each square, then season with black pepper. Bake at 200°C for 20-25 minutes until the base is golden and crispy. Serve warm or at room temperature, cut into squares.