Ingredients
Dough
500 gms plain flour
75 ml extra virgin olive oil
80 gms white sugar
1 tsp salt
1 tsp instant yeast
1 egg
200 ml milk
Onion compote
4 kgs onions
10 gms salt
100 gms butter
1 clove of garlic
2 stems of fresh thyme
Toppings
5 gms black olives
2 gms anchovies
20 ml olive oil
Method
Making the dough
1. In a bowl, add milk, sugar and yeast. Then add the flour, olive oil, egg and salt. Mix using a wooden spoon.
2. Knead the dough by hand or use a hand mixer with a dough attachment. Mix the dough on medium-low speed for about 10 minutes, until it is uniform in texture and a smooth dough forms.
3. Place the dough into a greased bowl, cover with a damp kitchen towel. Allow to rest at room temperature for 90 minutes.
4. Punch down the risen dough to release air bubbles. Divide it into six portions and set aside to rise again for 20 minutes.
5. Then, roll out the dough using a rolling pin into an oval shape.
6. Cover and rest as you prep the Pissaladiere toppings.
Cooking the onion compote
1. Melt the butter in a pot and fry the onions. Add whole garlic, cut into half and thyme, then stir.
2. Season lightly with salt and ground black pepper. Simmer on a low heat for around 30 minutes. Strain to remove excess oil, and leave it to cool.
Making the Pissaladiere
1. Spread onions evenly over the dough, leaving a one-inch border.
2. Place the anchovies, and olives and drizzle with olive oil.
3. Bake until the crust is golden, puffed, and crispy on the edges, which will take about 15 minutes. Serve immediately.
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