Pissaladière (Provençal Onion Tart with Anchovies and Olives)

Dough

• 250 g Bread flour
• 5 g Instant yeast
• 5 g Caster sugar
• 4 g Fine sea salt
• 15 ml Olive oil
• 150 ml Water, lukewarm

Topping

• 30 ml Olive oil
• 4 medium Yellow onion
• 6 sprigs Fresh thyme
• 1 pinch Fine sea salt
• 10 pieces Anchovy fillets
• 80 g Black pitted olives

1. In a mixing bowl, stir together the bread flour, instant yeast, caster sugar and fine sea salt. Add 15 ml olive oil and the lukewarm water, then mix to a soft dough. Knead for 6 to 8 minutes until smooth and elastic.
2. Cover the bowl and leave the dough to rise until puffy and roughly doubled in size. This should take about 45 minutes in a warm kitchen. Meanwhile, start on the onions.
3. Peel the yellow onions, halve them, then slice thinly. Warm 30 ml olive oil in a saucepan over a low heat, add the onions and a pinch of fine sea salt, and cook gently. Stir often for 25 to 30 minutes until very soft, sweet and reduced, without letting them brown.
4. Strip the thyme leaves from the sprigs and stir them through the onions, then take the pan off the heat. Heat the oven to 220°C (430°F) and place a baking tray inside to heat up. Let the onion mixture cool slightly so it spreads easily.
5. Roll the dough into a thin rectangle, about 3 to 4 mm thick. Carefully slide it onto the hot baking tray. Spread the onions evenly over the dough, leaving a small border.
6. Bake for 15 to 18 minutes until the base is cooked through and the edges are crisp and golden. Arrange the anchovy fillets over the tart in a loose lattice, then scatter over the black pitted olives. Return to the oven for 2 minutes, just to warm through.

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