Friday, August 27, 2010
Let Them Eat Bread
Pissaladiere Recipe adapted from Cook's Illustrated.
My favorite food is pizza, flat bread covered with different ingredients and cooked quickly.
This recipe for Pissaladiere, a French version of pizza, without tomatoes, is my second choice. You can add anything else, actually. My second picture shows one with grilled vegetables, including tomatoes.
The crust comes out crisp on the outside, but chewy on the inside.
Ingredients for Dough:
2C bread or multi-purpose flour plus extra for dusting work surface
1envelope of instant yeast
1teaspoon of salt
1 Tablespoon of olive oil, plus additional oil for brushing dough and greasing hands
1Cup of warm water
Ingredients for Caramelized Onions
2 T olive oil
2 pounds of yellow and red onions, sliced
1/2 t. of salt
1 t brown sugar
Cook your onions at high heat, with salt and sugar, stirring frequently, until browned. Lower the heat, cover, add a tablespoon of water if needed, and continue heating for another ten minutes. Cool.
Soften the yeast in a cup of warm water and wait for ten minutes, until the yeast has had a chance to form bubbles. In a big bowl, pour the flour and make a dent in the middle. Pour the water with yeast, a bit at a time, stirring the flour until all incorporated and still soft and sticky. Remove the dough to a bread board and fold it into itself a couple of times, enough so the dough is smooth. Wash the bowl with hot water. Dry it. Drop a tablespoon of olive oil and rub it on the bottom. Rub your hands with olive oil and pick up the dough. Fold it in the oil, cover it with a towel, and let it rest in a dry, warm place for one-two hours until doubled in size.
Preheat the oven to 500F while you cook the onions.
If you have a pizza stone, you'll be cooking directly on the stone:
On a pizza paddle, lay down parchment paper. Over the paper, spread half the dough, pulling it gently. Brush it with olive oil. Lay the caramelized onions all over the dough. The other half, you can save for another day, or try it out with different ingredients.
Slide the parchment paper and pissaladiere directly on the hot stone and cook for 13-15 minutes or until the bottom is golden.
If you do not have a pizza stone, lay your pissaladiere on a flat sheet brushed with oil and bake on the lowest rack in your hot oven.