Pissalidière Recipe

Ingredients

• Crust: You can use a purchased crust – but it won’t save any time…
• 2/3 cup warm water, 105 – 115F, hotter will kill the yeast
• 1 pkg (2 tsp) active dry yeast fast acting if you can get it
• 1/2 tsp sugar – you need this to ‘feed’ the yeast
• 1/2 tsp salt – you need this to ‘control’ the yeast
• 1 tbs olive oil
• 2 cups flour
• Topping:
• 2 – 3 large red onions (24oz, 720gr)
• 1 tbs olive oil
• 1 tbs butter
• 1 tsp dried savory
• 1 tsp dried thyme
• 2 bay leaves (laurel)
• 1/4 cup chicken stock
• 12 – 15 anchovy filets, drained one small tin (2oz, 60gr) of anchovies in oil or brine – if oil, drain well, if brine, rinse and drain
• 20 – 25 black, dry-cured olives these are normally dry-packed and wrinkly, get pitted if possible
• 4 – 5 oz (150gr) feta cheese buy a chunk and cut it into small cubes, 1/4″ (.6cm)
• Truffle oil optional
View Full Recipe at Thyme for Cooking, the Blog