France’s answer to the pizza, pissaladière originated in Nice and can be made with a bread or pastry base, eaten hot or cold. It is full of the strong flavours of the south of France – onions, anchovies, thyme and olives, with no tomato required, as the sweetness of the onion alone is magic.
- 50 g butter
- 3 large onions, very finely sliced
- sea salt and freshly ground black pepper
- 3 tbsp extra-virgin olive oil
- 500 g bread or pizza dough
- 20 anchovy fillets, drained
- 25 black olives
- 25 small pieces of thyme, about 1 cm long
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Props by Hayden Youlley designs.