Keeping with my bread-laziness, but still wanting a quick, tasty lunch time snack, I transformed my kilogram of bread dough into a pissaladiere inspired loaf. Traditionally a pizza like dish made in southern France, it is topped with caramelised onions, olives and anchovies - my version has a little added thyme for good measure.
Ingredients:- 1kg bread dough
- 2 onions, sliced
- 1 tsp balsamic vinegar
- 1 tbsp. butter
- 300g Mediterranean Delicacies Calamata Olives, stones removed (from the 700g tub)
- or Mediterranean Delicacies Calamata Style Jar
- leaves from 5 stalks of fresh thyme
- 2 tbsp. anchovies
Method: Melt the butter in a medium sized frying pan, add the sliced onions and cook over a medium high heat, until softened. Add the balsamic vinegar and cook until evaporated. Add 100ml water to the onions, along with the thyme leaves. Allow to simmer until all the water has evaporated - about 5 minutes. Increase the heat to high, and cook the onions (while stirring) until the darken in colour and become sticky. Remove from the heat. Heat your oven to 180 degrees C. Place the bread dough in your oven dish of choice - I used my 26cm Le Creuset Buffet Casserole - and stretch it until it is in an even layer. Spoon over the caramelised onions, sprinkle over the olives and lay over the anchovies. Bake for 30 - 45 minutes (depending on the dish used) - it is ready when a knife inserted into the middle comes out clean. Enjoy at room temperature - this keeps very well and can last at least 2 days if covered.