Anchovy and onion cake

Ingredients for 4 servings:

• 200 g flour
• ½ cube of yeast
• 100 ml water, warm
• ½ tsp salt
• 1 pinch(s) of sugar
• 1 tbsp oil (olive oil)
• 1 ½ kg onion(s)
• 5 sprig(s) Thyme , alternatively
• ½ tsp thyme, dried
• 4 tbsp oil (olive oil)
• 3 cloves garlic
• 1 bay leaf
• Salt
• black pepper
• 12 anchovy fillets
• 50 g black olives
• Fat and flour for the mold
• Flour, for rolling out

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Pissadiere

Put the flour in a bowl. Add the yeast, water, salt, sugar, and olive oil. Knead everything with the dough hook of a hand mixer until you have a smooth yeast dough. Then form it into a ball with your hands and let it rise, covered, in a warm place for 1 hour. Meanwhile, peel the onions and slice them into thin rings. Wash the thyme, pat it dry, and pick off the leaves. Heat 3 tablespoons of olive oil in a large casserole dish and sauté the onion rings. Peel the garlic and press it through a press. Add the thyme and bay leaf. Season everything with salt and pepper. Cover and simmer the onion mixture over low heat for about 30 minutes until it becomes a puree-like mass, without browning. Stir occasionally. Remove the bay leaf from the onion mixture and let everything cool briefly. Preheat the oven to 240°C (or the highest setting; mine doesn’t go up to 240°C). Grease and flour a 24 cm springform pan. Briefly knead the dough, then roll it out slightly larger than the pan. Place the dough in the pan, creating a 2 cm high edge. Season the onion mixture with salt and pepper, then spread it evenly over the dough. Rinse the anchovy fillets, pat dry with kitchen paper, and arrange them in a circle, two fillets crosswise. Sprinkle the olives on top and drizzle with the remaining 1 tbsp olive oil. Bake the cake in the middle of the oven for about 20 minutes. Serve hot with a mixed leaf salad and a red wine. TIP: Arrange two additional sliced ​​tomatoes on top of the cake; this makes it juicier.