PISSALADIÈRE (TRY BEFORE PUBLISHING)

Pissaladière

This recipe was taken from a French recipe I found on the web:

http://www1.alliancefr.com/plat-pissaladiere-a-la-tomate-news0,144,8121.html

SERVES 4
Base:
– 200 g flour
– 10 g fresh yeast
– 80 ml warm water
– olive oil
– salt
or you could use a ready bought bread dough base

Tomato Sauce:

– 6 large mature tomatoes or 2 x 400g tins peeled tomatoes
– 2 large onions
– 2 cloves garlic
– 3 bay leaves
– 2 sprigs thyme
– 12 anchovies
– salt and pepper
– olive oil
– small black olives

Prepare the base:
dissolve the 10 g yeast in warm water.  Sift the flour into a bowl, make a well in the center and add water gradually.
Knead, add 1 tablespoon of olive oil and salt. Knead for 5 minutes and form a nice smooth ball.  Leave to rest in the bowl at least 2 hours, covered with a damp cloth.

Tomato sauce: plunge the tomatoes into boiling water (cut a cross on the underneath of the tomatoes first).  Turn off heat and leave for 1 min then remove the skin and chop small.
Fry the chopped onions in olive oil. Don’t let them brown.
Then add the tomatoes,  2 cloves crushed garlic, herbs and chopped anchovies. Adjust seasoning and cook over low heat without lid for a good hour, stirring from time to time. Once tomato sauce is cooked, let it cool.

Roll out dough to a thickness of about 5 mm.  Prick with a fork.  Brush with olive oil, top and bottom.

Spread stewed tomatoes on the dough, spread some anchovies, black olives and garlic. Let stand 30 min.

Preheat oven to 180 ° C. Bake 30 minutes and serve hot or cold according to taste.

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