pissaladiere A recipe from pageturnercookbooks.com with 365 ecookbooks
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Cooking tools:
- Stand mixer
- Rolling pin
- Pastry brush
- Saute pan
- Oven
- Stove
- Baking sheet
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Kitchen towel
- Spoon
Ingredients
- For the topping (makes 1 pissaladiere):
- 1/4 cup good olive oil, plus extra for brushing
- 2 pounds yellow onions, halved and sliced 1/4-inch thick
- 1 tablespoon fresh thyme leaves
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 whole cloves garlic
- For the dough (makes 2 pissaladieres)
- 1 1/4 cups warm (100 to 110 degrees F) water
- 2 envelopes dry yeast
- 1 tablespoon honey
- 3 tablespoons good olive oil
- 4 cups all-purpose flour, plus extra for kneading
- 2 teaspoons kosher salt
- Cornmeal, for baking
- 12 to 18 anchovy fillets
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