Pissaladiere

Method

1. For the focaccia combine the flour, salt and yeast in a bowl. Add a dash of olive oil, and mix in enough water to make a soft dough.

2. Knead for about 10 minutes or until the dough is smooth and springy. Leave to rise in a warm place for 1 hour, until doubled in size.

3. For the filling, heat 1 tablespoon of the olive oil in a saucepan and soften the onions along with the sugar until they have cooked-down and are really soft - this should take about 20 minutes over a medium heat. Take the pan off the heat and leave on one side to cool. Preheat the oven to 180C/gas 4.

4. Turn the bread dough into a 1kg, well-oiled pan. Coat the top with more olive oil and cover with the cooled onions. Criss-cross with the anchovy fillets and scatter over the olives. Bake for 20 minutes, until well-risen and golden.

5. For the salad, quarter the tomatoes and transfer to a plate. In a separate bowl, combine the red onion, capers, olives and parsley with the vinegar, lemon juice and zest. Gently mix in the crumbled goat's cheese and tip the whole lot over the tomatoes. Serve the salad with hunks of warm bread.

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Ingredients

For the focaccia

500g strong white flour
1 tbsp Salt
1 sachet easy-blend dried yeast
dash of extra virgin olive oil
250-300ml warm water

For the topping

4 tbsp Olive oil
2 Onions, finely sliced
1 tsp caster sugar
1 x 150g can anchovies
40g black olives, roughly chopped

For the salad

2 plum tomatoes
1/2 red onion, finely sliced
30g capers
20g olives, pitted, roughly chopped
1 tbsp red wine vinegar
2 tsp lemon juice
1 lemon, zest only
50g Goats cheese
handful flat-leaf parsley, roughly chopped

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