Recipe: Pissaladière

1 Spread your bread dough making a circle of 25cms in diameter and 1.5 cm thick. place it on a baking sheet and let it rise for 1 hour at warm temperature (<50°) until it doubles in volume.

2 During this time in a sauté pan pour your 2 tablespoons of olive oil then when it is hot, add the onions, garlic the bouquet garni, salt and pepper. let cook covered very gently for 45 minutes then let cool a little on a baking sheet.

3 Preheat your oven to 210°(th7) then place your round of dough in it for 8 minutes to dry it.

4 Then take it out, arrange your onions and olives over the entire surface and arrange your anchovies in a star pattern (don't forget to remove the bouquet garni) .
place the pissaladière in the oven at 230°(th 8) for 15 minutes

5 Spray a light drizzle of olive oil when it comes out of the oven and give a good grind of pepper over your pissaladière.

6 Serve with a little Mesclun or purslane and for example a fresh red wine from Coteaux Varois or a Bandol close your eyes, you're there!