Pissaladiere (Provencal Onion Tart)
"The Provencal pissaladiere is an oven-baked (pizza-like) focaccia or torta topped with caramelized onions, black Nicoise olives, and anchovies. A street food of Nice, it is often sold by street vendors or at local markets. It can also be served as an appetizer. It is believed to have been introduced to the area by Roman cooks during the time of the Avignon Papacy. The dough in this recipe rises for 1 to 1 1/2 hours. If a longer or overnight rise is more convenient, make the dough with 1/2 teaspoon of instant yeast and let it rise in the refrigerator for 16 to 24 hours. The caramelized onions can also be made a day ahead and refrigerated. Recipe requires use of a baking stone...."
INGREDIENTS
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2 cups bread flour, plus extra for dusting work surface
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1 teaspoon instant yeast
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1 teaspoon table salt
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1 tablespoon olive oil, plus additional oil for brushing dough and greasing hands
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1 cup water, warm (about 110F)
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2 tablespoons olive oil
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2 lbs yellow onions, sliced 1/4 inch thick
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4 garlic cloves
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1/2 teaspoon table salt
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1 teaspoon brown sugar
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2 teaspoons balsamic vinegar
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1 tablespoon water
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1/2 teaspoon ground black pepper
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1/2 cup nicoise olive, pitted, chopped coarse
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8 anchovy fillets, rinsed, patted dry, chopped coarse
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2 teaspoons fresh thyme leaves, minced
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1 tablespoon marjoram leaves, minced (optional)
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1 teaspoon fennel seed (optional)
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1 tablespoon fresh parsley leaves, minced (optional)
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