FRIJE

Instructions

• 1.   In a bowl, pour the flour, add 1 teaspoon of salt, 1 tablespoon of olive oil, and then the water with the yeast. Knead the dough. Let it rest for 1 hour 30 minutes to 2 hours.
• 2.   In a large deep frying pan, heat 5 tablespoons of olive oil.
• 3.   Slice the onions into rounds.
• 4.   Once the oil is hot, you can add the onions to the pan. Add pepper, herbes de Provence, and powdered sugar. Do not add salt as there will be anchovies. The sugar is necessary to remove the acidity of the onions.
• 5.   Sauté the onions until they turn slightly yellow. Do not cook them too much as they will continue to cook in the oven.
• 6.   The secret of Pissaladière is here. Keep a few anchovy fillets and put the rest in the pan with the onions. The anchovies will melt in the heat and mix with the onions. If you can add a tablespoon of anchovy oil to the mixture, it will be even better.
• 7.   You can spread the bread dough on an oiled baking sheet with olive oil.
• 8.   Pour your mixture onto the dough and add anchovies and olives for decoration.
• 9.   Preheat your oven to 220°C and then place the pissaladière in it.
• 10.   For the cooking time, as soon as the bread dough is cooked (check the edges of the dough), you can remove your pissaladière.
• 11.   Let the pissaladière cool down as it is best served cold.
• 12.   You can accompany it with a frisée salad and a Bandol rosé wine, it's excellent.

Nutritional information *