Denise says:

  • Pissaladière is a dish which originated from Nice in Southern France. The dough is usually a bread dough thicker than that of the classic Italian pizza. Other toppings like caramelized onions, olives, anchovies, rosemary and garlic are also delicious.
  • Preparation Time: 20 plus minutes plus 1 hour rising
  •    Cooking Time: 40 minutes
  •    Serves: 4 people

Ingredients:

  • 1 sachet 7g easy-blend dried yeast
  • 200g strong white bread flour
  • 150ml warm water
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • ~
  • 1 tablespoon vegetable oil
  • 500g leeks -finely sliced
  • 75g parmesan or vegetarian alternative finely grated
  • 4 cherry tomatoes – cut in half
  • Garnish:  2 tablespoons basil leaves
  • 4 cherry tomatoes – cut in half
  • 2 tablespoons kale – roughly chopped

Method

  1. Put the yeast in a small bowl with 100ml warm water. Leave for 5 minutes for the yeast to activate (start to bubble).
  2. Place the flour, 1 tsp salt and the yeast in a bowl, add 100ml hand-hot water and 2 tbsp olive oil, then mix everything together either in a mixer or by hand.
  3. Tip onto a floured surface and knead until the dough is smooth but not sticky. Put in a greased bowl and cover, then leave to rise for an hour in a warm place or until the dough has doubled in size.
  4. Heat 1 tablespoon vegetable oil in a large frying pan, add the leeks, stir, then cover and cook very gently for 10 minutes, stirring every now and then. You want the leeks to soften completely without turning brown. Season well.
  5. Heat the oven to 220C/fan 200C/gas 7.
  6. Line a large baking tray with baking parchment paper.
  7. Knock out any air in the dough. then roll and press it out to make a large rectangle. Sprinkle the parmesan over the surface.
  8. Spread the leek mixture on top of the parmesan, top with cherry tomato halves.
  9. Drizzle with a little more olive oil.
  10. Bake for 25-30 minutes or until the bread base is cooked through.
  11. Garnish with more cherry tomatoes whole basil leaves and kale leaves.
Tagged in: Basil, Kale, Leeks, Lunch, Picnic, South France, Starter, Tomatoes, white bread flour, yeast