Pissaladière

SERVES 4-6

For the dough 250g white bread flour 1½tsp active dried yeast ½tsp sea salt crystals 3tbsp extra virgin olive oil For the topping 8tbsp extra virgin olive oil, plus extra to serve 1.25kg onions, halved, then thinly sliced 4 thyme sprigs, leaves picked 2 x 100g cans Boquerones a la Vinagreta, or regular anchovies in olive oil approx. 24 stone-in black olives For the pissalat 1x 100g can Anchoas Ahumadas en Aceite de Oliva, or regular anchovies in olive oil, plus ½ x 50-80g can or jar anchovies in olive oil ½tsp fennel seeds, finely ground 1tsp pul biber ¼tsp freshly ground black pepper

For the dough, combine the flour, yeast and salt in a large mixing bowl. Add 2tbsp oil to 150ml warm water and pour into the flour mixture. Bring together with your hands to make a smooth dough, adding more water if necessary. Tip onto a clean surface and knead until soft and elastic.

Grease the bowl with ½tbsp oil, return the dough, cover with a damp cloth and leave in a warm place for around 45 minutes or until roughly doubled in size.

Meanwhile for the topping, heat the oil in a wide, deep pan. Add the onions and cook over a medium-low heat for around 3040 minutes, stirring occasionally until soft and a pale amber colour, adjusting the heat to stop them catching around the edge of the pan. Tip into a dish and leave to get cool.

For the pissalat, put all the ingredients in a mini food processor and process to a purée. Add sea salt only if you think it needs it.

Preheat the oven to 200C/ 180C F/Gas 6 and put a large baking sheet in to heat up.

Tip the dough onto a lightly floured work surface and knead briefly. Grease a 22 x 32cm

Swiss roll tin with the remaining ½tbsp oil and put the dough in the middle. Using your fingers, push it out towards the edges until it fills the tin evenly (it will go right to the corners, so persevere). Spread the pissalat over the dough with a knife and leave to prove for around 10 minutes. Arrange the onions evenly over the dough.

Slice the boquerones for the topping in half lengthways and arrange on top of the onions in a criss-cross pattern. Add the olives and drizzle all over with a little more oil. Put the tin on the preheated tray and bake for 15-20 minutes until the dough is cooked through. Remove from the tin and serve.

COOK’S NOTES

Anchoas Ahumadas en Aceite de Oliva are smoked anchovies, but regular salty anchovies work well, too for the pissalat – just don’t add salt. Boquerones a la Vinagre are silver-skinned anchovies that look the part on top of the pissaladière but, again, regular salty anchovies are fine to use in their place.