Anchovy and Olive Tart / Dough

Course:

Appetizer

Practical information

Prep time

15 min
Cooking

-
Difficulty

Pause

2 h
Ready in

2 h 15
Price

Recipe
Comments (0)

This dough is particularly hard to work, and a Cuisinart type of mixer is a big help. The dough can also be purchased (in France) directly from the "boulanger" (baker). Ask for a "pâte à pissaladière" if you're in Nice, or a "pâte à pain" (bread dough) elsewhere.

Recipe's Ingredients

8 tablespoons olive oil
salt
350 g flour

20 g baker's yeast
200 ml milk

Recipe preparation steps
1

Put the baker's yeast into 1/4 of the warm milk to disolve.
2

Put the flour onto the work surface. Pour the milk-yeast onto the flour and mix it in, and then mix in the rest of the milk, the olive oil and the salt.
3

Knead the mixture by banging it onto the surface so it sticks, pull it to stretch it out, and then fold it back over itself, continuing until the dough is smooth
4

Form the dough into a ball, cover it with a cloth and leave it in a warm place for 2 hours -- to double in volume.
Ready !