Preparation time: 20 min
Cooking time: 35 min
Serves: 4
Ingredients:
The dough:
500g T55 flour
250g water
4g salt
20g olive oil
20g baker’s yeast
The topping:
1kg sweet onions
2 cloves of garlic
1 sprig of thyme
3 salted anchovy fillets
10 marinated anchovy fillets
10 green olives
Accessories:
Preparation:
1. Light your Kokko and bring the chamber temperature up to 400°C.
2. Peel the garlic and onions, slice them finely, and cook them in a Dutch oven with a little olive oil, thyme, and salted anchovies for 1 hour 30 minutes. The onions should be very soft.
3. Combine all the dough ingredients in a mixer and knead for at least 10 minutes on low speed. It's important to work the dough thoroughly to give it body and elasticity. If the dough is too moist, it will stick to the ceramic stone—and your nightmare will begin…
4. Roll out the dough very thinly and slide it onto a well-floured wooden board.
5. Spread a generous layer of onions, arrange the marinated anchovies and olives, then bake the pissaladière for 2 minutes 30 seconds to a maximum of 3 minutes.
5. Serve piping hot.
