Oven temperature: 200°C
1. Prepare the pastry:
the cake flour and salt. Add
the yeast and sugar and stir
through. Make a hollow in the
middle and add the lukewarm
water. Cut the water into the
ingredients with a knife and use
your hands to combine them to
form a dough. Knead the dough
on a flour-dusted surface until
soft and smooth, or place it in a
mixer with a dough hook, then
place the dough in a greased
mixing bowl, cover with greased
clingfilm and leave to rest in a
warm place until it has doubled
2. Prepare the topping: Heat the
olive oil and butter in a large
saucepan. Strip the leaves from
the thyme sprigs and add them
to the butter and olive oil. Add
the onion and stir-fry over a low
temperature until soft, glossy
and caramelised, but not brown.
Season with salt and freshly
ground black pepper and set it
aside to cool.
3. Knead the pastry dough and roll
it out on a flour-dusted surface to
form a rectangle of 30 x 25cm.
Place the pastry on a greased
baking tray and cover it with
the cooled onions. Slice each
anchovy fillet into thin strips and
arrange these on the onions in a
diamond pattern. Place half an
olive in each diamond and, lastly,
sprinkle the thyme leaves on top.
Set it aside to rise in a warm
place and preheat the oven.
4. Bake the pissaladière until
golden brown and preferably
serve it warm.