Pissaladière

Pissaladière is an ancient specialty of Nice and the French Riviera (where you do not put herbs or bay).
The flavors and aromas are those of the Mediterranean. This recipe has much in common with the Ligurian focaccia. From the basic recipe the focaccia, you can make this appetizer fragrant, ideal to accompany aappetizer.

Ingredients (For 1 plate) :

  For the focaccia :

•   500 g of flour or Type 55 "For all purposes"
•   20 g of yeast (Known as "baker's yeast")
•   2 1/2 tablespoons of extra virgin olive oil
•   1 tablespoon salt
•   25 ounces of water
•   1 teaspoon of extract malt (it helps to get a perfect lift and gives beautiful golden color to your focaccia, you find in health food shops)

  Onions for garnish :

•   10 large white onions
•   2 bay leaves, 1 sprig thyme, 1 sprig of rosemary, 1/2 tsp. Coffee Oregano
•   12 anchovy fillets in oil drained
•   100 g small olives black
•   Olive oil
•   Salt

Directions :

1. Prepare dough for focaccia following the recipe base and letting up only twice.

2. Meanwhile, cut the onion into thin slices. Place in a casserole dish, pour 20 ounces of water and 2 tbsp. with olive oil. Salt. Cook over very low heat 1 h, without browning. They should be tender and no should remain more liquid in the pot. Flavor of thyme, oregano and bay leaf and let cool. This can be done in advance or even the day before.

Roll out the dough so as to completely cover a baking. Spread the onions on the surface and garnish with anchovies and olives. Sprinkle again oregano.

3. Perform the third and final lift, following the instructions for the recipe of the focaccia. Makecook as directed. Onions have taken a great golden color. Pissaladière uses warm, cut into square.