Pissaladierre

 

According to wikipedia:

Pissaladière is a dish which originated from Nice in Southern France. The dough is usually a bread dough thicker than that of the classic pizza Margherita, and the traditional topping consists of usually caramelised onions, black olives, and anchovies.

 

Slices: 8

 

Ingredients:

125g brioche dough

8 cherry tomatoes, halved

10 black olives, sliced

1 red onion, sauteed

1 anchovy fillet, sliced

1/4 tsp fresh thyme

as needed black pepper

 

Instructions:

1. Roll out brioche dough until 1/4” thick.
2. Place in a well greased tart pan.
3. Proof the dough for 1 hour.
4. Arrange tomato halves, black olives, sautéed red onions and anchovy fillet on top of the dough.
5. Season with salt, pepper and fresh thyme.
6. Bake at 350 F for 15-20 minutes
7. Serve while still hot.

 

 

Brioche Dough:

346g bread flour

7g instant yeast

3g salt

260g eggs

17g milk (UHT)

42g sugar

173g butter, soft but pliable (Cut into cubes)

As needed Eggwash

 

Procedure:

1. Mix cake flour, yeast  and bread flour in the planetary mixer bowl. Add sugar, salt, egg.
2. Mix the ingredients at low speed for 5 minutes, then 2 minutes until dough becomes tough, May add water if pick up is still not reached.
3. Remove the dough that stick to the paddle. Continue mixing until the dough has reached its strength. 
4. Add the butter a little at a time while mixing, until dough is fully developed. Do indentation test. 
5. Preshape: Smooth round.
6. Place on pan with canola oil. 
7. Ferment for 1 hour at room temperature. Cover with plastic.
8. Degas.
9. Cover with plastic. Chill.