Рецепт Pissalidière

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Ингредиенты

Crust: You can use a purchased crust – but it won’t save any time…
2/3 cup warm water, 105 – 115F, hotter will kill the yeast
1 pkg (2 tsp) active dry yeast fast acting if you can get it
1/2 tsp sugar – you need this to ‘feed’ the yeast
1/2 tsp salt – you need this to ‘control’ the yeast
1 tbs olive oil
2 cups flour
Topping:
2 – 3 large red onions (24oz, 720gr)
1 tbs olive oil
1 tbs butter
1 tsp dried savory
1 tsp dried thyme
2 bay leaves (laurel)
1/4 cup chicken stock
12 – 15 anchovy filets, drained one small tin (2oz, 60gr) of anchovies in oil or brine – if oil, drain well, if brine, rinse and drain
20 – 25 black, dry-cured olives these are normally dry-packed and wrinkly, get pitted if possible
4 – 5 oz (150gr) feta cheese buy a chunk and cut it into small cubes, 1/4″ (.6cm)
Truffle oil optional

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