Thinly sliced onions, slowly cooked in olive oil with thyme, salted anchovy fillets and small black Nicoise olives, make up the traditional pissaladiere topping.

Ingredients

• 1/2 cup each warm water and milk (heated 105 to 115 F)
• 1 envelope active dry yeast
• 2 1/4 cups all-purpose flour
• 1 tablespoon olive oil plus 1 teaspoon for coating
• 1 teaspoon salt
• 2 teaspoons sugar
• Caramelized Onions
• 1/2 cup nicoise olives, marinated, pitted and halved

Instructions

1. Place a pizza stone on the top rack of the oven and heat for 1 hour at 500 F before using.

2. Place the water and milk in a small bowl and sprinkle with the yeast. Set aside until bubbly.

3. Place the flour in a food processor fitted with the plastic blade. Add the yeast mixture and process until the dough forms a ball. Transfer the dough to an oiled bowl, cover and let rise in a warm place until doubled, about 45 minutes.

4. Punch the dough down and then knead for 30 seconds. Allow the dough to rest for 10 minutes.

5. Divide the dough into 2 balls and roll out into 2 9-inch disks.

6. Bake the dough on the heated stone for 8 to 10 minutes, or until crisp and golden. Remove from the oven and top with carmelized onions and olives. Serve immediately.

Other Bread Recipes

Banana Nut & Date Bread
Cheddar and Chive Biscuits
Cheese Scones
Italian Bread Sausage Dressing
Nut Stuffing
Raisin Muffins
South African Seed Bread
Tomato Oregano Bread
Croutons

Tip

Variations on Pissaladiere