http___www.kako.hr_gastro-kutak_kako-napraviti-pissaladiere-ukusno-jelo-za-6-osoba_1.xml
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For the focaccia, combine all the ingredients apart from the oil in a bowl and make a well in the centre. Mix the oil and 300ml warm water in a jug and pour into the well, stirring until you have a soft dough. If the dough is too dry add a little more liquid, if too wet a little more flour. Turn onto a lightly floured surface and knead for 10 minutes until elastic. Put the dough in a lightly oiled bowl, cover with oiled clingfi lm and leave to rise in a warm place for 45 minutes to 1 hour. Meanwhile, prepare the onions. Heat half the oil in a large pan over a medium heat and cook the onions for 25 minutes, stirring occasionally, until soft and golden. Add the sugar and vinegar and cook for a further 3 minutes. Season and set aside. Knock back the risen dough to its original size by punching it gently with your fist. Place on a lightly oiled baking sheet and stretch out to a square roughly 28cm x 28cm. Cover with lightly oiled clingfilm and leave to rise for another 30 minutes. Preheat the oven to 220˚C, gas mark 7. Make dimples in the dough with your fingertips. Top with the onions and thyme, drizzle over the remaining olive oil and scatter over a little sea salt. Bake for 25-30 minutes until golden. Serve warm.
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Vrijeme pripremanja: 25 minuta Vrijeme pečenja: 25—30 minuta SASTOJCI za 6 osoba: ZA TIJESTO - 700 g oštrog brašna i brašno za posipanje - 1 žličica soli - 7 g instant kvasca - 4 žlice maslinova ulja ZA NADJEV - 5 žlica maslinova ulja i ulje za premazivanje lima - 900 g narezanog španjolskog luka - 1 kosani režanj češnjaka - sol i papar - malo suhog bosiljka - 50 g ocijeđenih inćuna - 12 crnih maslina Prosijte brašno u zdjelu i posolite. Dodajte kvasac, ulje i oko 4,5 dl mlake vode te umijesite tijesto. Prebacite smjesu na dasku posutu brašnom i mijesite 10 minuta dok ne dobijete gipko i mekano tijesto. Po potrebi dodajte još brašna. Tijesto stavite u zdjelu, prekrijte krpom i pustite 1 sat da stoji. U međuvremenu pripremite nadjev. Na vrelom ulju popržite luk i češnjak. Pržite na laganoj vatri tako da povrće ne dobije smeđu boju. Dodajte suhi bosiljak, posolite i popaprite. Skinite s vatre kad je povrće mekano. Pustite da se ohladi. Tijesto prebacite na dasku i razvaljajte. Zatim prebacite na lim veličine 30×33 cm i pospite lukom i češnjakom. Raspolovite inčune i poslažite ih na luk. Zatim nabacajte masline i ostavite 10 minuta. Zagrijte pećnicu na 190°C. Pecite pissaladiere 25—30 minuta, dok se tijesto ne ispeče. Izvadite iz pećnice i narežite na pravilne četverokute. Poslužite toplo ili hladno.