Pissaladiere

Ingredients

Topping
• 3 tbls olive oil
• 900g thinly sliced onion
• 2 cloves garlic, crushed
• 1 tsp chopped thyme leaves
• 1 Tblsp chopped parsley
• Pinch of sugar
• 1 chargrilled capsicum, skinned and cut into long lengths
• Jar of anchovies
• 16 pitted olives

Base
• 225g plain flour
• 1 level tsp salt
• 1 level tsp dried yeast
• 1 level tsp brown sugar
• 150ml warm water
• Ground pepper

Method

• Heat the olive oil, add onions and cook over low heat for 20 minutes, stirring occasionally.
• Add the garlic and herbs, salt, pepper and sugar, and cook for a further 10 minutes.

• Pre heat the oven to 180° fan forced.
• Mix together the flour, salt and pepper. In a separate bowl whisk the sugar into 150 ml of hand hot water, followed by the yeast. Set aside for 10 minutes so the yeast can activate and froth.
• When the yeast is ready, add to the flour with another 25mls of hand hot water, and mix into a dough. Knead the dough gently for about 10 minutes, place in an oiled bowl, cover with cling film and leave in a warm place to rise for 30 minutes.
• Roll out the pastry to fit 23 x 33 cm pan. Lift dough onto the pan and prick with a fork all over the base. Bake for 10 minutes. Remove from oven, change the function to fan and bottom element.
• Cover the base of the dough with the onion mixture. Arrange the anchovies and capsicum strips in a criss cross pattern, placing an olive at each join. Bake for a further 25 minutes.