Preparation time: 20 min
Cooking time: 35 min
For: 4 pers.
Ingredients:
Dough:
500g T55 flour
250g water
4g salt
20g olive oil
20g baker's yeast
Trim :
1 kg sweet onions
2 garlic cloves
1 sprig thyme
3 salted anchovy fillets
10 marinated anchovy fillets
10 green olives
Accessories :
Preparation:
1. Turn on your Kokko and reach an enclosure temperature of 400°C.
2. Peel the garlic and onions, chop finely and cook in a casserole dish with a little olive oil, thyme and salted anchovies for 1h30. The onions should be melting.
3. Place all the dough ingredients in a mixer and leave for at least 10 minutes at low speed. It's important to work the dough well to give it body and elasticity; if the dough is too wet, it will stick to the ceramic plate and your nightmare will begin...
4. Roll out the dough very thinly and slide it onto a well-floured wooden board.
5. Spread a good layer of onions and arrange the marinated anchovies and olives. Bake the pissaladière for 2 minutes 30 to 3 minutes max.
5. Serve piping hot.
