http___www.kako.hr_gastro-kutak_kako-napraviti-pissaladiere-ukusno-jelo-za-6-osoba_1.xml
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Tip the flour into a large mixing bowl and add the salt to one side of the bowl and the yeast to the other. Add the oil and 240ml of the water. Use the fingers of one hand to mix the ingredients together. Add the remaining water a little at a time until you have a soft, sticky dough and all the flour is incorporated. You may not need all the water. Oil a clean work surface. Tip the dough onto the oil and knead the dough. Continue kneading for 5-10 minutes. Put the dough into a lightly oiled bowl. Cover until the dough has doubled in size. This will take between 1-3 hours. Line a baking tray with parchment. Tip the dough onto the baking tray and flatten with your hands into a flat, even rectangle approx. 35-25cm. Brush with olive oil. Using your fingers make indentations over the surface. Layer the potatoes over the top and scatter over the thyme leaves cover with cling film. Leave to rise for 1 hour. Pre heat the oven to 230C, gas mark 8. Just before baking sprinkle over the salt. Bake for 20-30 minutes until the bread is golden brown. Remove from the oven and brush with more olive oil. Cool on a wire rack. © Copyright Paul Hollywood
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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.