Pissaladière with anchovies and olives

Preparation: 20 min

Cooking: 35 min

Servings: 4

INGREDIENTS:

The dough:

500g of T55 flour
250g of water
4g of salt
20g olive oil
20g baker’s yeast

The filling:

1kg of sweet onions
2 cloves of garlic
1 sprig of thyme
3 salted anchovy fillets
10 marinated anchovy fillets
10 green olives

Accessory:

Ceramic stone for pizza

PREPARATION:

1. Switch on your Kokko and set it to an enclosure temperature of 400°C.

2. Peel the garlic and onions, slice them finely and cook them in a casserole dish with a little olive oil, thyme and salted anchovies for 1h30. The onions must be well melted.

3. Gather all the ingredients for the dough in a mixer and beat them for at least 10 minutes at low speed. It is important to work the dough well to give it body and elasticity, if the dough is too wet, it will hang on the ceramic plate and your nightmare will start....

4. Roll out 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 2mn30 to 3 min max.

5. Serve hot.