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Serves 4


275 g / 10 oz flour
2 teaspoons yeast
1 teaspoon salt
250 ml / 8 oz warm water
2 teaspoons olive oil
50 ml / 1 1/2 tablespoons olive oil
1,5 kg / 3 lb onions, halved and thinly sliced
bouquet garni (parsley, thyme, bay leaves, rosemary & oregano)
2 teaspoons anchovy paste
6-8 anchovy fillets in oil, drained and cut into pieces
1/2 to 3/4 cup of small, black Niçoise olives
Freshly ground black pepper


Sift the flour, yeast and salt into a bowl
Make a well in the centre and add the warm water and olive oil
Mix together into a soft dough
Tip out onto a lightly floured surface and knead for 5 minutes
Dough should be smooth and elastic
Put the dough back into the bowl, cover with plastic wrap
Place in a warm place for about 1 hour or until doubled in size
Heat the oil in a large skillet over low heat
Add the onions and the bouquet garni
Cover and cook gently for about 40 minutes, stir occasionally
After 40 minutes, remove the lid, increase heat to medium and cook another 15 minutes until the onions are thick and pale golden brown
Discard the bouquet garni, add pepper and set aside
putting it together:
Preheat the oven to 250 C / 500 F
Turn out the dough onto a lightly floured surface, knock out the air and knead briefly
Roll out the dough into a rectangle and transfer it to an oiled 30 x 37.5-cm baking sheet (12″ x 15″)
Spread a thin layer of the anchovy paste
Spread the onion mixture evenly over the top , leaving a small border around the edges
Add the cut up anchovy fillets and dot with the olives
Season with pepper – do not add salt as the anchovies are already very salty
Leave to rise slightly in a warm place for 15 minutes
Bake for 15 to 20 minutes
Serve warm or at room temperature, cut into rectangles