Pissaladière
A classic traditional dish from the Cote d’Azur: perfect as an hors d’oeuvre, main course, or for a picnic.
For the dough:
1/4 cube of brewer’s yeast
1 pinch of sugar
250 g flour
1/2 tsp of salt
1/2 spoonful of extra-virgin olive oil Mosto San Lorenzo [GB]
125 ml warm water
To decorate:
1 kg onions
1 clove of garlic
half a jar of Ligurian Taggiasca black olive paté by San Lorenzo [GB]
10 anchovy fillets
2 spoonfuls of extra-virgin olive oil, Mosto San Lorenzo [GB]
For the dough, dissolve the brewer’s yeast in the warm water, add the sugar and leave to rest for 5-10 minutes until foam forms on the surface. If you’re using freeze-dried yeast, follow the instructions on the pack. Add the flour, salt and oil, and combine until you have a smooth mixture, only slightly sticky (if it’s too wet, add more flour). Leave to rest and rise in a bowl greased with olive oil, covered with a damp tea-towel, in a warm place.
Chop the onions finely and leave them to stew in a terracotta dish, with the olive oil, over a very low flame, for at least an hour, or until they become translucent.
Once the dough has tripled in volume (this will take between 1-2 hours, depending on the outside temperature), give it a "punch", knead quickly and leave it to rise again.
Heat the oven to 200° C.
After the second rising (another 2 hours or so), it’s ready for use.
Roll out the dough and spread the olive oil paté over it, leaving a space of at least 1 cm all around the edge. Cover with the onions and garnish with the anchovies.
Dress with a drizzle of olive oil, and bake for 20 minutes or until the edges turn golden brown.
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