Ingredients – serves 6
For the soda bread:
- 600 g plain white flour, plus extra for dusting
- 1 teaspoon bicarbonate of soda
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 25 g butter
- 500 ml buttermilk
For the topping:
- 3 tablespoons olive oil
- 15 shallots, thinly sliced
- 2 tablespoons tomato paste
- 40 anchovy fillets
- 20 black olives, pitted and halved
- 1 teaspoon dried oregano
- 20 g Parmesan cheese, grated
- black pepper & salt
Make the soda bread dough:
- Mix the flour, bicarbonate of soda, salt and thyme in a bowl, then rub in the butter.
- Pour in the buttermilk and mix quickly with a spatula until you get a wet dough.
- Tip onto a lightly floured baking tray, spread out and even the surface with the spatula.
Make the topping:
- Heat the oil in a large pan and fry the shallots gently for 10 minutes until softened.
- Add the tomato paste, season with pepper an salt. Stir well and cook for another 15 minutes.
- Remove from the heat and leave to cool.
Assemble the pissaladière:
- Heat the oven to 200C/180C fan/gas 6.
- Spread the onion mixture over the dough.
- Make a criss-cross pattern with the anchovies on top, put an olive in each square and sprinkle with the dried oregano.
- Bake for 15 minutes, then scatter over the grated parmesan cheese.
- Return the pissaladière to the oven and bake for another 10 tot 15 minutes.