Pissaladiere Provencale

Total Time: 2 hrs 30 mins Preparation Time: 2 hrs Cook Time: 30 mins

Ingredients

• Servings: 12
• 1 (1/4 ounce) package active dry yeast
• 3/4 cup water (110 degrees f.)
• 1/2 teaspoon sugar
• 1 tablespoon olive oil
• 1 3/4 cups flour
• 3/4 teaspoon salt
• 3 tablespoons additional flour, for kneading
• 2 lbs yellow onions, peeled, and very thinly sliced to yield 8 cups (about 5)
• 1/4 cup olive oil
• 1 tablespoon butter
• 3 garlic cloves, peeled and minced
• 1 teaspoon kosher salt
• 1/3 cup water
• 1 sprig fresh thyme (or 1/4 teaspoon dried)
• 1/4 cup freshly grated parmesan cheese
• 2 dozen flat anchovy fillets, oil drained, about
• 3 dozen oil-cured black olives, pitted
• 1/2 teaspoon fresh ground pepper

Recipe

• 1 electric mixer method: in a large mixing bowl, sprinkle yeast over water with the sugar.
• 2 let proof and soften for about 5 minutes.
• 3 with paddle attachment, add oil, and stir to blend.
• 4 add 1 cup flour and stir until smooth.
• 5 with dough hook attachment, add remaining 3/4 cup flour and salt and knead until silky smooth and elastic, about 5 minutes.
• 6 food processor method: place flour and salt in food processor bowl; process briefly just to blend.
• 7 combine oil and yeast mixture, pour down feed tube and process just until mixture is a lumpy mass.
• 8 place this mixture on a lightly floured work surface and knead sticky dough for about 5 minutes until satiny and smooth.
• 9 knead in no more than three tablespoons additional flour.
• 10 place dough in large bowl, cover and let rise in a warm place away from drafts until doubled in bulk, about 1 hour.
• 11 while dough is rising, prepare the filling.
• 12 heat the oil and butter in a large skillet and over medium-low heat sauté the onions, garlic and salt until soft and transparent, about 10 to 15 minutes.
• 13 throughout the cooking time, always stir occasionally to prevent onions from browning or scorching.
• 14 add the water and thyme, and over high heat cook until the water evaporates.
• 15 over low heat, continue sautéing about 20 minutes longer, until onion mixture is similar to a paste (yield at this time is 3 cups).
• 16 remove sprig of thyme.
• 17 set aside to cool.
• 18 adjust the rack in the lower third of the oven and preheat the oven to 425 degrees.
• 19 rub 1 tablespoon olive oil over the bottom of a 10 x 15 jelly roll pan or a 12-inch pizza pan.
• 20 punch dough down.
• 21 with fingertips, press and stretch the dough to fit the pan.
• 22 if the dough becomes elastic, rest a couple of minutes, then press again.
• 23 cover dough loosely with plastic wrap and let rest about 30 minutes or until puffy.
• 24 spread the onion filling evenly over the dough to the edges.
• 25 sprinkle parmesan over filling.
• 26 arrange the anchovy fillets, lattice-fashion, over the filling and dot the olives over the surface.
• 27 keep the design close together so that when cut, each portion will include an olive and some anchovy.
• 28 bake for about 30 minutes or until edge of crust is light gold.
• 29 sprinkle freshly ground pepper over top.
• 30 cut rectangles, squares or wedges while warm or at room temperature.
• 31 notes: for an extra crisp crust, spread filling over dough, and rather than allow time for the dough to rise and become puffy, bake it right away.
• 32 for a more bread-like crust, let dough rise in baking pan until puffy, then spread filling on top and bake.
• 33 if anchovy fillets taste too salty, rinse them in cold water and dry thoroughly with paper towels.