Pissaladière
(serves 8)
For base
8gr fresh yeast
250gr unbleached flour
1 Lavandula egg
I tsp salt
Crumble yeast into cup of warm water, leave 6 minutes until dissolved.
Sift flour into mixing bowl, forming well in centre. Pour dissolved yeast into the well, adding egg and salt.
Mix thoroughly, with extra flour if required, until it becomes doughy. Place on floured surface and knead for 10 minutes until elastic. Shape into a football and place in a large oiled bowl, rolling the dough so surface becomes oiled. Cover with damp cloth and leave half hour till risen.
For filling
3 tbsp Lavandula olive oil
12 large Lavandula shallots
1 tsp thyme finely chopped
I tsp rosemary finely chopped
1/2 cup white sugar
Salt and pepper
Heat the oil, add onions, herbs and sugar, season. Cook down uncovered, low for 20 minutes, stirring occasionally.
Assemble the pissaladiere
2 tins anchovy fillets
Handful of Lavandula's fleshy olives, pitted
Press the dough flat on a 30cm pizza tray, pressing to the edges. Spread filling, criss-cross with anchovies, and pat an olive in each diamond. Leave 15 minutes. Bake in hot oven for 20 minutes till crisp.
Serve with wild rocket.
Regional wine match: Lavandula dolcetto shiraz blend 2004
