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Yields1 Serving

 2 cups flour
 100 ml olive oil
 150 ml lukewarm water
 1 tsp sea salt
 60 ml olive oil
 4 onions sliced
 2 cloves garlic, finely chopped
 3 sprigs thyme
 1 dried chilli
 1 punnet grape tomatoes, halved
 160 g black olives, pitted
 60 g anchovies in oil, drained

Heat 60ml of olive oil in a saucepan and add the onions with a tsp sea salt and stir until onions start to cook down. Add the garlic, chilli and thyme leaves and cook on a low heat for 30 minutes. Allow to cool.


Place the flour and salt in a bowl. Add the olive oil and water and stir until the mixture becomes sticky dough. Turn out onto a well floured surface and knead for 3 minutes. Cover with plastic wrap and leave to rest for 45minutes at room temperature.


Preheat the oven to 220 degrees. On a piece of baking paper the same size as your baking tray (24x40cm) roll out the dough and turn in the edges 1cm to make a border. Spread the onions inside the border and scatter with tomatoes. Bake for 30 minutes then add the olives and place the anchovies creating a grid pattern on the pissaladiere. Bake for a further 10 minutes until golden.