| Place
the yeast in a mixing bowl. Add the warm water and sugar and
let the yeast stand for 5 minutes to begin to "grow." Once you
see the yeast is foaming and bubbles are on the surface, add
the olive oil.
Attach
a dough hook to the mixer. With the mixer running, add the
flour and salt. Let the mixer knead the dough until it is
smooth and elastic, about 6-8 minutes.
Turn
the dough out on a floured surface and form into a ball. Place
it in a lightly oiled bowl and cover with plastic film and
allow to rise in a warm place until doubled in size, about
one hour.
Heat
the oven to 425°. Roll the dough into a rectanglular shape
to a thickness of ¼". Cover it with a cloth and let rise in
a warm place for 30 minutes.
Drizzle
the dough with the olive oil. Brush the anchovy paste over
the top of the dough. Add a layer of the caramelized onions.
Lay the anchovy filets on top of the onions and dot the top
with the olives.
Sprinkle
a cookie sheet with cornmeal. Gently slide the dough onto
the cookie sheet and bake until the crust is golden, about
20 minutes. Remove the "Pissaladiere" from the oven and cool
slightly. Cut into squares and serve.
|
