Pissaladière

Ingredients for 8 servings:

• 500 g flour, OR:
• 500 g ready-made mix for ciabatta bread
• ½ cube of yeast
• 8 tbsp olive oil
• 2 red bell peppers
• 1 vegetable onion(s)
• 20 anchovy fillets
• 20 black olives with stones (they stay juicier!)
• 1 tbsp fennel seeds
• 1 garlic clove(s)
• 1 tsp, heaped sea salt, coarse
• 1 bunch of parsley
• Flour, for kneading the dough
• 350 ml water, warm

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 55 minutes

Specialty from Southern France, starter

Dissolve the yeast in warm water and knead into a dough with the flour and 2 tablespoons of olive oil. Grind the fennel seeds in a mortar and stir into the dough. Cover and let the dough rise for about an hour. Meanwhile, finely slice the onion and peppers. Roll out the dough, place it on a baking sheet, and drizzle with 3 tablespoons of olive oil. Prick several times with a fork and top with the onion rings and pepper strips. Arrange the anchovy fillets in a lattice pattern on the dough, placing an olive on each corner. Drizzle again with 3 tablespoons of olive oil and bake in the preheated oven (middle rack) for about 25 minutes at 220°C. In the meantime, clean and finely chop the garlic clove and parsley, then mix with the sea salt. Remove the pissaldière from the oven, sprinkle with the mixture, and serve immediately.