← Nouns Cooking · French

Ingredients

• 300 g Strong bread flour
• 1 tsp fast-action dried yeast
• 1 tsp Salt
• 2 tbsp Olive oil
• 190 ml warm water
• 1.2 kg Onion, thinly sliced
• 4 tbsp Olive oil
• 2 cloves Garlic, crushed
• 4 sprigs Thyme
• 1 Bay leaves
• 12 anchovy fillets in oil
• 16 small black olives (Niçoise if possible)

Method

1. Mix the flour, yeast and salt in a bowl, then add the oil and warm water and bring together. Knead for 8–10 min until smooth and springy, then cover and leave somewhere warm for 1 hour, until doubled.
2. Meanwhile, heat the oil in a large, wide pan over medium-low heat. Add the onions, garlic, thyme, bay and a pinch of salt, cover and cook for 20 min, stirring now and then, until collapsed.
3. Uncover and keep cooking gently for 30–40 min, stirring often, until the onions are soft, sweet and pale gold like jam. Do not let them brown or crisp. Remove the herbs and cool slightly.
4. Heat the oven to 220°C (200°C fan, 425°F). Press and roll the dough into a rectangle about 30 x 35 cm on an oiled baking tray.
5. Spread the onions over the dough, leaving a narrow border. Lay the anchovies over the top in a lattice and set an olive in the middle of each diamond.
6. Bake for 20–25 min, until the base is crisp and golden underneath. Drizzle with a little oil and serve warm or at room temperature, cut into squares.

Tips

• The onions can be cooked a day ahead and kept in the fridge.
• Olive stones are traditional in Niçoise olives, so warn guests or pit them first.

Sources

Written in our own words after cross-checking these recipes:

196 flavors Serious Eats