Pissaladière

Dissolve the sachet of dry yeast in about 25 cl of lukewarm water to activate it.

Put 250 g flour and a pinch or two of salt in a large container, make a well and start incorporating some milk and the yeast water.

Once the dough forms, add about five tablespoons of olive oil.

Work in about 50 g more flour, or a bit more depending on the flour, then finish by hand until the dough no longer sticks to the fingers.

Cover with a cloth and let rest and grow for an hour.

For the pissala, crush two cloves and a few fennel seeds, then smash in a small tin of sardines in olive oil.

Add a little olive oil and keep mixing; add five or six anchovies, then enough olive oil to make a semi-liquid spreadable paste.

Thinly slice a kilo of onions in a food processor.

Heat a good amount of olive oil in a pan over medium heat and add the onions, in one or two batches; do not let them burn.

Add a little salt (the fish paste is salty), herbs, a few sprigs of fresh thyme and one or two bay leaves; stir to blend.

Cook gently until caramelized, 10 to 25 minutes, moving them only from time to time with a spaghetti fork so they do not disintegrate.

Preheat the oven to 200 degrees Celsius or 400 Fahrenheit.

Dust a baking tray with flour and press a piece of the rested dough in to fit.

Spread the pissala over the dough, then a generous layer of onions all over.

Lay olives and anchovies on top, fewer anchovies when the pissala is used.

Bake at about 200 degrees Celsius or 400 Fahrenheit for about 20 minutes, until crisp and cooked.

Let cool a little and cut into small bites to serve as an aperitif.