Pissaladiere Provencale

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A pissaladiere is the french close cousin to a pizza. You can use this recipe for the dough or use any focaccia dough, pizza dough or puff pastry. This is an anchovy lovers delight. Recipe adapted from flo braker

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Steps

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Electric mixer method: in a large mixing bowl , sprinkle yeast over water with the sugar.

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Let proof and soften for about 5 minutes.

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With paddle attachment , add oil , and stir to blend.

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Add 1 cup flour and stir until smooth.

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With dough hook attachment , add remaining 3 / 4 cup flour and salt and knead until silky smooth and elastic , about 5 minutes.

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Food processor method: place flour and salt in food processor bowl.

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Process briefly just to blend.

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Combine oil and yeast mixture , pour down feed tube and process just until mixture is a lumpy mass.

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Place this mixture on a lightly floured work surface and knead sticky dough for about 5 minutes until satiny and smooth.

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Knead in no more than three tablespoons additional flour.

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Place dough in large bowl , cover and let rise in a warm place away from drafts until doubled in bulk , about 1 hour.

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While dough is rising , prepare the filling.

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Heat the oil and butter in a large skillet and over medium-low heat saut the onions , garlic.

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Ingredients

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active dry yeast, water, sugar, olive oil, flour, salt, yellow onions, butter, garlic cloves, kosher salt, fresh thyme, parmesan cheese, anchovy fillets, oil-cured black olives, fresh ground pepper