Informations:
For
Experienceds
Medium
Servings:
6
persons
Length:
30
minutes of cooking
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Ingredients:
For the dough :
350 g of flour
10 g of yeast
2 tablespoons of olive oil
1 teaspoon of salt
For the garnish :
1 kg of onions
3 cloves of garlic
2 sprigs of thym
1 bay leaf
20 g of capers
12 fillets of anchovy (in oil)
1 teaspoon of anchovy paste
12 olives from Nice
6 tablespoons of olive oil
salt, pepper
Making:
Prepare the dough : dilute the yeast with 20 cl of tepid water. Add 350 g of flour, the salt and the olive oil. Mix and knead to obtain a supple and smooth dough. Form a ball with the dough. Let raise 90 minutes on ambient temperature.
Meanwhile, peel then slice the onions. Melt them 30 minutes under cover in a high-sided frying pan and add the crushed garlic, the thyme, the bay leaf and 3 tablespoon of olive oil. Salt, pepper.
Drain the capers. Crush them in puree. Mix them with the onions, and with the anchovy paste. Let cool.
Knead again the dough on the work-top dusted with flour. Flatten it in a big circle. Put it down on the oiled baking tray of the oven. Shape an edge which will maintain the garnish. Spread the onions over the dough. Put down the fillets of anchovies mopped, criss-crossed.
Bake for 5 minutes in the preheated oven at 240°C (gas 8). Furnish with olives. Put back in the oven for 5 minutes at 200°C (gas 5-6).
Bon Appétit !
En accompagnement : Un coteaux varois rosé, servi à 10°C
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