Pissaladière

Name: Pissaladière
Yield: Serves 6
Cuisine: French
Ingredients: 100 ml/3½ fl oz/7 tbsp water; 12 black olives; salt and freshly ground black pepper; 12 drained canned anchovies; 1 egg; 5 ml/1 tsp salt; 225 g/8 oz/2 cups unbleached white bread flour; 25 g/1 oz/2 tbsp butter; 5 ml/1 tsp easy bake (rapid-rise) dried yeast; 60 ml/4 tbsp olive oil; 575 g/1¼ lb onions, thinly sliced; 15 ml/1 tbsp Dijon mustard; 3—4 tomatoes, about 280 g/10 oz, peeled and sliced; 10 ml/2 tsp chopped fresh basil

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Ultimate Bread Machine Cookbook

By Jennie Shapter

Published 2010

About

This French version of an Italian pizza is typical of Niçoise dishes, with anchovies and olives providing the distinctive flavour typical of the region.

Ingredients

100 ml/3½ fl oz/7 tbsp water
1

Europe
France
Fish course
Pescatarian
Mediterranean
Pizza

Method

Pour the water and egg into the machine pan. If the instructions for your machine specify that the yeast is to be added first, reverse the order in which you add the liquid and the dry ingredients.
Sprinkle over the white bread flour, ensuring that it completely covers the water and the egg. Add the salt in one corner of the pan and the butter in anot