serves
6
prep
30 minutes
cook
25 minutes
difficulty
Mid
serves
6
people
preparation
30
minutes
cooking
25
minutes
difficulty
Mid
level
Ingredients
- 7 g sachet dried yeast
- ¼ tsp caster sugar
- 600 g (4 cups) plain flour
- 60 ml (¼ cup) olive oil, plus extra, to brush
Niçoise topping
- 80 ml (⅓ cup) olive oil
- 1 kg (about 5) onions, thinly sliced
- 300 g (about 3) roma tomatoes, chopped
- 2 garlic cloves, finely chopped
- 4 thyme sprigs
- 2 bay leaves
- 1 tsp caster sugar
- 50 g (⅓ cup) Kalamata olives
- 14 Sicilian anchovies (see Note) or regular anchovies
Proving time 45 minutes
DRINK 2009 M. Chapoutier Rasteau, Rhône Valley, France ($22)
Instructions
Combine 375 ml warm water, yeast and sugar in a small bowl. Set aside in a warm, draught-free place for 5 minutes or until mixture bubbles. Sift flour and 1 tsp salt into a large bowl, then make a well in centre. Add yeast mixture and oil. Using your hands, draw in flour, working from the centre outwards, combining to form a dough. Turn dough out onto a lightly floured work surface and knead for 10 minutes or until smooth and elastic. Place dough in a greased bowl, turning to coat in oil, then cover with plastic wrap and set aside in a warm, draught-free place for 40 minutes or until dough doubles in size.
Meanwhile, to make Niçoise topping, heat 60ml oil in a frying pan over medium heat, then add onions, tomatoes, garlic, thyme, bay leaves and sugar. Cover and cook, stirring occasionally, for 20 minutes or until onions are softened. Remove and discard bay leaves and thyme sprigs, then set mixture aside.
Preheat oven to 200°C. Roll out dough to a 1.5 cm thick rectangle and place on an oven tray lined with baking paper. Prick all over with a fork, then top evenly with onion mixture. Scatter over olives and anchovies and drizzle with remaining 1 tbsp oil. Bake for 25 minutes or until base is cooked through. Season with salt and pepper, then serve sliced.
Note
• Sicilian anchovies are available from select delis, greengrocers and specialist food shops.
Photography by Olga Bennett.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
