Niçoise Pissaladière with Slow-Cooked Onions, Anchovies and Olives

What you need

• 300 g (2 1/2 cups) plain flour
• 7 g (2 tsp) instant dry yeast
• 2 tsp salt, divided
• 180 ml (3/4 cup) warm water
• 7 tbsp olive oil, divided: 2 for the dough, 4 for the onions, 1 for finishing
• 1 kg (2 lb) yellow onions, halved and thinly sliced
• 2 sprigs fresh thyme
• 1 leaf bay leaf
• 1/2 tsp black pepper, freshly ground
• 12 oil-packed anchovy fillets, drained
• 16 Niçoise olives, pitted and halved

Method

Restated from the original video

1. 1

   Mix the flour, yeast and 1 tsp of the salt in a large bowl. Add the water and 2 tbsp of the olive oil and stir into a shaggy dough.

2. 2

   Knead on a lightly floured surface until smooth and elastic, 8-10 min. Put it in an oiled bowl, cover, and leave in a warm spot until doubled, 1-1 1/2 hours.

3. 3

   While the dough rises, heat 4 tbsp of the olive oil in a wide, heavy pan over low heat. Add the onions, thyme, bay leaf and the remaining 1 tsp of salt.

4. 4

   Cover and cook, stirring now and then, until the onions are soft and collapsed, about 20 min.

5. 5

   Remove the lid and keep cooking on low heat, stirring more often, until the onions turn deep golden and jammy, 30-40 min. Add a splash of water if they start to stick.

6. 6

   Discard the thyme and bay leaf, stir in the pepper and let the onions cool for 15 min.

7. 7

   Preheat the oven to 220 °C (425 °F). Oil a large baking tray.

8. 8

   Roll or stretch the dough on the tray into a rectangle of about 25 x 35 cm (10 x 14 in), pinching the edge slightly thicker.

9. 9

   Spread the onions over the dough, leaving a 1 cm (1/2 in) border. Leave to rest for 15 min.

10. 10

    Lay the anchovy fillets over the onions in a diamond lattice and press an olive half into each diamond. Check the olives for stray pit fragments.

11. 11

    Bake until the crust is golden and crisp at the edges, 20-25 min.

12. 12

    Drizzle with the remaining 1 tbsp of olive oil, cool for 5 min and cut into squares. Serve warm or at room temperature.

Imported from gourmettraveller.com.au. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.