Mellow caramelised onions and salty anchovies make a perfect pairing in this Provençale classic, which in turn is a great accompaniment for a glass of riesling on a spring afternoon.
- 4 large onions, very thinly sliced
- 60 ml (¼ cup) extra-virgin olive oil
- 24 anchovy fillets
- 24 Niçoise olives
- 10 gm dried yeast
- 350 gm (2 cups) bread flour
- 1 tbsp olive oil
- 1For dough, combine yeast with 230ml tepid water in a bowl and stand until frothy (5-10 minutes). Transfer to an electric mixer fitted with a dough hook and add flour, olive oil and ½ tsp salt, and knead until smooth but still a little sticky (10-15 minutes). Cover and set aside until doubled in size (1 hour).
- 2Meanwhile, combine onion and olive oil in a large saucepan over medium heat. Season to taste, then cover and cook, stirring occasionally, until caramelised (1 hour).
- 3Preheat oven to 230C. Roll out dough on a lightly floured surface, dusting occasionally to prevent sticking, to a 35cm x 25cm rectangle. Place on a baking tray lined with baking paper. Spread onion mixture over, then scatter with anchovies and olives. Bake until golden and puffed (13-16 minutes). Serve warm.
Drink Suggestion: Alsace riesling. Drink suggestion by Max Allen