Fennel Pissaladière

Name: Fennel Pissaladière
Cuisine: France
Ingredients: 150 ml (¼ pint) water; 225 g (8 oz) strong plain flour; ½ teaspoon salt; 1 tablespoon olive oil; 1 teaspoon chopped fresh rosemary; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1 teaspoon dried yeast; 350 g (12 oz) fennel bulbs, fronds removed, very thinly sliced; A pinch of sugar; 10 anchovy fillets, rinsed and drained; 1 tablespoon black olives; 4 tablespoons virgin olive oil, plus a little extra for drizzling; 2 garlic cloves, crushed

Preparation info

Difficulty
Medium

Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

About

Ingredients

4 tablespoons virgin olive oil, plus a little extra for drizzling
2 garlic cloves, crushed
350 g

Europe
France
Starter
Pescatarian
Mediterranean

Method

Pissaladière is a Provençal version of pizza, normally made with onions and anchovies. My variation is made with fennel. Serve as a tempting starter or light lunch.

For the dough, dissolve the yeast in a little of the water. Sift the flour and salt into a bowl and make a well in the centre. Pour the yeast liquid into the well with the remaining water and the olive oil and bring it all t