Wayne,
Sorry I took so long with this. I have no clue how authentic it is
but either way it's delicious. It's a bread machine recipe but I'm
sure you can figure out how to use your mixer or do it by hand. If
you decide to make it let me know how you like it.
Lou
Pissaladière
7 tablespoons water
1 egg
2 cups unbleached white bread flour
1 teaspoon salt
2 tablespoons butter
1 teaspoon rapid-rise active dry yeast
FOR THE FILLING
1/4 cup olive oil
1 1/4 lbs onions, thinly sliced
1 tablespoon Dijon mustard
3-4 tomatoes, about 10 oz, peeled and sliced
2 teaspoons chopped fresh basil
12 drained canned anchovies
12 black olives
salt and freshly ground pepper
(Serves 6)
1) Pour the water and egg into the bread machine pan. If the
instructions for your machine specify that the yeast is to be placed
in the pan first, then reverse the order in which you add the liquid
and the dry ingredients.
2) Sprinkle the white bread flour over, ensuring is completely covers
the water and the egg. Add the salt in one corner of the pan and the
butter in another corner. Make a shallow indentation in the center of
the flour (but not down as far as the liquid) and add the yeast.
3) Set the bread machine to the dough setting; use basic or pizza
dough setting (if available) Press Start. Then lightly oil an 11 x
8 jelly roll pan that is about 1/2 inch deep.
4) Make the filling. Heat the olive oil in a large frying pan and
cook the onions over a low heat for about 20 minutes, until very soft.
Set aside to cool.
5) When the dough cycle has finished, remove the dough from the
machine and place it on a lightly floured surface. Punch it down
gently, then roll it out to a rectangle measuring about 12 x 9 inches.
Place in the prepared pan, and press outward and upward, so that the
dough covers the bottom and sides.
6) Spread the mustard over the dough. Arrange the tomato slices on
top. Season the onions with salt, pepper and basil and spread the
mixture over the tomatoes.
7) Arrange the anchovies in a lattice and dot with the black olives.
Cover with oiled plastic wrap and let rise for 10-15 minutes.
Meanwhile, preheat the oven to 400 F. Bake the pissadiere for 25 - 30
minutes, or until the crust is cooked and golden around the edges.
Serve hot or warm.