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pissaladière (nice focaccia)
ingredients
servings
6
Type 00 wheat flour
350 oz
Water
200 fl oz
Fresh brewer's yeast
4 oz
Olive oil
to taste
Onions
1 oz
Alici sotto sale
200 oz
Black olives
25 oz
White sugar
10 oz
Salt
to taste
Pepper
to taste
Bakery products from France
pissaladière (nice focaccia)
pissaladière (nice focaccia)
ready in
3 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
description
pissaladière (nice focaccia) Hoover Recipes
preparation
step 1
Place all the water, the beer yeast and the flour in a bowl and start to form into a dough.
step 2
When the dough is well formed after a few minutes, add 6 gr of salt, 15 gr of extra-virgin oil and then work until smooth and even.
step 3
Leave the dough to rise in a slightly oiled container and in a warm space for around 2 hours. It should double in volume.
step 4
Peel and cut the onions in the meantime. Place 30 gr of extra virgin oil in a pan. Add the onions, sugar and a little sale and pepper. Cover and let soften for around 30 minutes, mixing from time to time. It just needs to stew.
step 5
Leave to cool.
step 6
Desalt the anchovies under running water. Remove the bones and place the fillets on a sheet of absorbent paper.
step 7
Spread out the pastry on an oiled baking sheet with your hands or the help of a rolling pin (if the pastry is not very giving when rolling out, wait a few minutes and then continue).
step 8
You should create an even surface. Distribute the onions evenly. Arrange the anchovy fillets starting with a corner to form a series of diamonds.
step 9
Place an olive at the centre of each diamond. Pre-heat the oven to 220 °C and cook the pissaladiere for 25-30 minutes.
step 10
Remove from the oven and serve hot or warm.
step 11
Remove from the oven and serve hot or warm.
