Serves 6-8
Ingredients
For the Pissaladiére base
250g strong bread flour
7g fresh yeast or 3.5g dried yeast
5g salt
25ml olive oil
150ml water at room temperature
For the topping
800g white onions, chopped
2 jars good quality anchovies in oil
20 black olives, pitted
4 tbsp vegetable oil
In a large bowl rub the yeast into the flour then add salt. Pour in the olive oil and mix well.
Once combined, gradually add the water and mix until a soft dough has formed.
Leave covered at room temperature until doubled in size.
While the dough is proving, slice the onions thinly and place in a large saucepan with vegetable oil, cook slowly on a medium heat with a lid on and stir occasionally until the onions turn golden brown and taste sweet (this could take up to two hours). Leave to cool before using.
Place a Universal Tray upside down on shelf position 1 and pre-heat the Miele Oven on the ‘Intensive Bake’ function at 250⁰C. Do this at least half an hour before cooking the Pissaladiére to ensure the tray is extremely hot.
While the oven is pre-heating, roll out the dough into a large rectangle shape around ½ cm thick, measuring 20cm by 30cm.
Spread the cooled onions onto the dough base, ensuring that a 2cm border is left.
Arrange the anchovies in a diamond pattern across the Pissaladiére, then place an olive inside each diamond.
Using a well-floured pizza peel or thin chopping board slide the Pissaladiére onto the Universal Tray and cook for 10-15 minutes.
Discover the precision and accuracy of Miele with a complimentary 5 course taster menu that brings the appliances to life.
for design and recipe inspiration and to receive an exclusive Miele Taste of Design course offer
© 2019 Der Kern by Miele