Pissaladière

Method

1. 1 Mix the flour, yeast, salt, and warm water until you have a soft dough, then let it rise for 1 hour until it doubles in size.
2. 2 Slice the onions thinly and sauté them with olive oil, garlic, and thyme leaves over low heat for 40 minutes, or until the onions are soft and mushy like jam.
3. 3 Roll the dough into a thin layer on a tray, then spread the onions evenly over the surface.
4. 4 Arrange the salted anchovies in a checkered pattern and place black olives in each square.
5. 5 Bake at 210°C for 20 minutes, or until the edges are golden and crispy.
6. 6 Drizzle with olive oil, cut into squares, and eat warm or cold.

With an appliance

• Air fryer 1 hr 40 min

  Replace step 5: spray oil around the edges of the pastry, run the hot air oven at 225 degrees for 13 minutes and rotate the tray after 7 minutes; the edges crisp up faster after 7 minutes, large pastries must be made in two smaller batches.