Name: Pissaladière
Prep time: 2 h 30 min
Cook time: 1 h 30 min
Total time: 4 h
Yield: Serves 6
Cuisine: French
Ingredients: a bunch of thyme; sea salt; 1.75 kg onions, very finely sliced (quickest done on a mandolin cutter); freshly ground black pepper; 15 g dried yeast; 120 ml tepid water; 1 tsp unrefined sugar; 250 g strong flour; 12 anchovies; black olives, pitted; 6 tbsp olive oil, plus extra for brushing; 25 g butter

Preparation info

Serves
6

Difficulty
Medium
Ready in
4 hr

Appears in

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

About

I love the strong flavours of this dish, which combines two of my personal addictions: anchovies and olives. Use the best olives you can find – in the south of France there are olive markets which sell hundreds of differently spiced varieties – and those fat brown anchovies preserved in salt rather than oil.

Ingredients

6 tbsp olive oil, plus extra for brushing
25 g butter
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Method

Warm 2 tablespoons of the olive oil and melt the butter in a large saucepan over a low heat. Strip the thyme leaves from the stalks and add about half to the pan. Add the onions – it is important that the onions are very finely sliced – and cook over a low heat for 1 hour, stirring occasionally: the

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Ingredients

Method

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