This was so much fun to make from scratch and all by hand.
THE DOUGH
Mix together......in a large bowl
110gm of plain flour
1/2 tsp of salt
1/2 tsp of dried yeast
Mix together 1 egg and 1 yolk with 80 ml of oil and 80ml of luke warm water .
Drizzle this mix into the dry ingredients .
Mixing all the time to combine.
Turn the dough out onto a floured bowl , knead till the dough feels soft .
Cover in an oiled bowl and let sit at room temperature for an hour.
THE FILLING
Heat 100ml of oil in a large open pan
Peel and slice 2 kg of red onions
Cook over a high heat , continue to stir so not to burn .
Add 5 cloves of garlic ( sliced )
A fresh bunch of thyme ( 25gm of dried thyme )
1 dsp of sugar
1 small red chilli sliced with seeds
Season with salt and pepper .
The onions should be starting to collapse , reduce heat a little , continue to cook , take care not to burn.
After 20 minutes the onions will start to caramelise .
Now roll out your dough
The dough should be rolled out thinly
Lay it on a large baking sheet , you choose the shape which best suits the size of your oven ( traditionally a pissaladiere is rectangular in shape )
Leave any extra dough hanging over the edges ,
Give it a mini prove on the tray for 10 minutes .
Then prick all over with a fork .
Sprinkle the base with fresh rosemary.
Then spread the onions all over the dough.
Fold the excess dough over .
Arrange 125 gm of anchovies in a lattice pattern on top of the onions
Finish by studding the crossovers with sliced black olives.
Tasted amazing !
Great job people.
THE DOUGH
Mix together......in a large bowl
110gm of plain flour
1/2 tsp of salt
1/2 tsp of dried yeast
Mix together 1 egg and 1 yolk with 80 ml of oil and 80ml of luke warm water .
Drizzle this mix into the dry ingredients .
Mixing all the time to combine.
Turn the dough out onto a floured bowl , knead till the dough feels soft .
Cover in an oiled bowl and let sit at room temperature for an hour.
THE FILLING
Heat 100ml of oil in a large open pan
Peel and slice 2 kg of red onions
Cook over a high heat , continue to stir so not to burn .
Add 5 cloves of garlic ( sliced )
A fresh bunch of thyme ( 25gm of dried thyme )
1 dsp of sugar
1 small red chilli sliced with seeds
Season with salt and pepper .
The onions should be starting to collapse , reduce heat a little , continue to cook , take care not to burn.
After 20 minutes the onions will start to caramelise .
Now roll out your dough
The dough should be rolled out thinly
Lay it on a large baking sheet , you choose the shape which best suits the size of your oven ( traditionally a pissaladiere is rectangular in shape )
Leave any extra dough hanging over the edges ,
Give it a mini prove on the tray for 10 minutes .
Then prick all over with a fork .
Sprinkle the base with fresh rosemary.
Then spread the onions all over the dough.
Fold the excess dough over .
Arrange 125 gm of anchovies in a lattice pattern on top of the onions
Finish by studding the crossovers with sliced black olives.
Tasted amazing !
Great job people.
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