Pissadiere (Provencal Onion, Anchovy and Olive Flatbread) | Oregonian Recipes

Name: Pissadiere (Provencal Onion, Anchovy and Olive Flatbread) | Oregonian Recipes
Ingredients: 1 teaspoon instant dry yeast; 2 cups all-purpose flour; 1-1/2 cups bread flour, plus additional as needed; 3 tablespoons extra-virgin olive oil; 4 tablespoons honey; 1-1/2 cups water; 1-1/4 teaspoons kosher salt; 4 tablespoons extra-virgin olive oil, plus additional for greasing pan; 2-1/2 pounds yellow onions, halved pole-to-pole, cored, and sliced thin lengthwise; Crushed red pepper flakes; 2 teaspoons chopped fresh thyme (or 1 teaspoon dried Herbes de Provence); Kosher salt; 3-4 tablespoons oil-packed anchovies, roughly chopped; 1/2 cup pitted Nicoise olives, rinsed, drained and roughly chopped; 2 tablespoons chopped flat-leaf parsley

recipes.oregonlive.com

Make sure to prepare the onions far enough in advance that they are cool when put on top of the dough. In addition to the olives and anchovy, feel free to ad...

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Ingredients

1 teaspoon instant dry yeast
2 cups all-purpose flour
1-1/2 cups bread flour, plus additional as needed
3 tablespoons extra-virgin olive oil
4 tablespoons honey
1-1/2 cups water
1-1/4 teaspoons kosher salt
4 tablespoons extra-virgin olive oil, plus additional for greasing pan
2-1/2 pounds yellow onions, halved pole-to-pole, cored, and sliced thin lengthwise
Crushed red pepper flakes
2 teaspoons chopped fresh thyme (or 1 teaspoon dried Herbes de Provence)
Kosher salt
3-4 tablespoons oil-packed anchovies, roughly chopped
1/2 cup pitted Nicoise olives, rinsed, drained and roughly chopped
2 tablespoons chopped flat-leaf parsley