Pissaladiere - country cooking

Yield: 6 servings

Measure Ingredient
1½ \N To 2 C unsifted all-purpose flour
1 pack Rapid-rising dry yeast
1 teaspoon Salt
¼ cup Olive oil
1 large Onion, thinly sliced
5 \N Plum tomatoes, thinly sliced
¾ cup Very warm water (120'F to 130'F)
1 tablespoon Olive oil
1 tablespoon Honey
10 \N Oil-cured, ripe olives, pitted and coarsely chopped
1 teaspoon Fresh thyme leaves



1. Prepare Dough: In medium-size bowl, combine 1 C flour, the yeast, and salt; stir in warm water, oil, and honey. Stir until well blended.

2. Beat mixture vigorously with electric mixer or by hand with wooden spoon, 10 minutes. Stir in ½ C more flour; continue to beat until blended. Dough should feel moist but not sticky.

3. Turn dough out onto lightly floured surface. Knead dough, adding remaining flour if necessary, until smooth and very elastic-about 8 minutes.

4. Wash, dry, and lightly oil mixing bowl. Place dough in oiled bowl, turning to bring oiled side up. Cover with clean cloth; let dough rise in warm place until double in size-about 35 to 40 minutes.

5. Meanwhile, prepare Topping: Heat 1 T oil in skillet; add onion and cook over low heat 20 minutes or until golden and soft. Set aside.

Grease bottom and sides of a 13 by 9-inch baking pan with 2 T oil.

When dough has doubled, roll out to 14 by 10-inch rectangle. Line pan with dough, allowing ½ inch of dough to come up sides. Let dough rise 30 minutes.

6. Heat oven to 400'F. Top dough with tomato slices, arranged in rows, leaving a ½-inch border of dough uncovered. Spread onions evenly over tomatoes, drizzle remaining tablespoon olive oil over all, and bake 15 to 20 minutes or until crust is browned. Top with olives and thyme.

Country Cooking/Summer/94 Scanned & fixed by Di and Gary

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