Onion Anchovy Cake with Olives
A fresh onion anchovy cake with olives is a recipe featuring ingredients from the fruit‑vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 300 g flour
- 21 g yeast
- 1 tsp sugar (dusted)
- 1 kg onions
- 50 ml oil
- 1 tsp bean herb (dry; chopped)
- 3 tsp thyme (dry)
- 30 anchovy fillets (in oil)
- 100 g olives (black, pitted)
- Salt
- ground pepper
- flour (for working)
Instructions
-
1.
Combine all dough ingredients in a bowl, add 200 ml lukewarm water and knead into a smooth dough. Cover and let rise in a warm place until doubled in volume.
-
2.
Meanwhile peel the onions and finely slice or dice them; sauté in oil over low heat, stirring frequently to keep the onions from browning, then season with salt and pepper.
-
3.
Roll out the dough and lay it on a well‑oiled baking sheet, letting it rest for about 20 minutes. Spread the onions over the dough, sprinkle with herbs, and decorate with drained anchovy fillets and olives. Bake in a preheated oven at 200 °C for about 20–30 minutes; cover with foil if needed. Serve hot or cold.
