Not to be outdone by the Italians, this is the French’s answer to pizza! From Nice, this salty delight was normally served around breakfast time but is now more popular as a lunchtime snack or cut into squares as a canapé.
For the dough
- 200g Strong Bread Flour
- 1tsp Salt
- 5g Fresh Yeast
- 150ml Water, luke warm
- 1tbsp Olive Oil
For the Topping
- 120g Onion Marmalade
- 6 Sprigs of Thyme, picked
- Handful of black olives
- Handful of anchovies (ideally skin on in sunflower oil)
For this recipe you will firstly need to fire up your oven to it’s optimum temperature and then allow time for it to cool until it reaches around 200-220°c.
To make the dough, mix the flour and salt together in a mixer and whisk the yeast in a jug with the olive oil and water. Whilst continuously mixing, add the liquid into your mixer until a smooth dough is formed.
Transfer the dough to a bowl, cover with cling film and leave in a warm area for 1-1 ½ hours to rise.
Next, line a baking tray (around 23cmx33cm) with greaseproof paper and when the time is up, pop the dough onto a lightly floured surface and use a rolling pin to roll out into a shape to fit into your tin. You can play with different size tins and thickness of the dough but this size is a good starting point.
Push the dough to the edges of the lined tray and top with the onion marmalade leaving a 1-3cm gap all the way around the edge.
Arrange the anchovies over the top of the marmalade in a criss-cross pattern before dotting the olives in the gaps and sprinkling over the picked thyme.
Bake in your oven for around 20-25 minutes before serving.
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