Preparation: 20 min
Cooking: 35 min
Serves : 4 people
Ingredients:
The dough:
500g of T55 flour
250g of water
4g of salt
20g of olive oil
20g of baker's yeast
The topping:
1 kg sweet onions
2 garlic cloves
1 sprig thyme
3 salted anchovy fillets
10 marinated anchovy fillets
10 green olives
Accessories:
Preparation:
1. Turn on your Kokko and reach an internal temperature of 400°C.
2. Peel the garlic and onions, slice them thinly and cook in a casserole dish 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 let it run for a minimum of 10 minutes at reduced speed. It is important to work the dough well in order to give it body and elasticity. If the dough is too wet, it will stick to the ceramic plate and your nightmare will begin…
4. Spread the dough very thinly and slide it onto a well-floured wooden board.
5. Spread a good layer of onions and arrange the marinated anchovies and olives, cook the pissaladière for 2m30 to 3 minutes max.
5. Serve hot.
