For the Pissaladiére base
250g strong bread flour
7g fresh yeast or 3.5g dried yeast
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.