Pissaladière

Pissaladière : instructions

• 1
  Knead the bread dough, gradually working in the 4 tbsp of oil; shape the dough into a ball.
• 2
  Peel the onions and cut them into fairly thin wedges.
• 3
  Heat 4 tbsp of oil in a skillet; add the onions to the hot oil; cook over medium heat; the onions should be tender and just barely golden.
• 4
  Preheat the oven to 180°C.
• 5
  Roll out the dough to a thickness of about half a centimeter; dust the baking sheet with a little flour; cut a circle about 24 centimeters in diameter from the dough; place the dough circle on the baking sheet.
• 6
  Rinse the anchovies under cold water to remove the salt; fillet them; arrange the fillets on the bottom of the pie.
• 7
  Spread the sautéed onions evenly over the entire dough disc, leaving a 1-centimeter border around the edge; pinch the edge all the way around between your thumb and index finger to create a raised rim.
• 8
  Roll out the leftover dough with a rolling pin; cut it into strips 1 centimeter wide.
• 9
  Arrange the strips in a crisscross pattern on the pissaladière, then place a small black olive in the center of each cross.
• 10
  Bake in a moderate oven for about 25 minutes; serve immediately after removing from the oven.