Onion Olive Flatbread "Pissaladiere"

Ingredients

• 0.5 cube fresh yeast (21 g)
• 20 g goose lard
• 1 tsp salt
• 360 g flour
• flour (for the work surface)
• oil (for the baking sheet)
• 400 g onions
• 2 Garlic cloves
• 2 thyme sprigs
• 250 g Cherry Tomatoes
• 2 tbsp olive oil
• Salt
• black pepper (freshly ground)
• 1 bay leaf
• 20 anchovy fillets
• 24 black olives (pitted)
• thyme sprig (for garnish)

Instructions

1. 1.

   Dissolve yeast, lard and salt in 200 ml lukewarm water. Knead the flour until the dough lightly releases from the sides. Let the dough rise in a warm place for at least 45 minutes.

2. 2.

   Meanwhile peel and slice onions into strips. Peel and mince garlic, wash thyme and strip leaves from stems. Wash cherry tomatoes and halve them. Preheat oven to 220 °C (425 °F) with upper and lower heat.

3. 3.

   Sauté onions in hot olive oil, add bay leaf and thyme, cook until translucent. Season with salt and pepper. Remove the bay leaf.

4. 4.

   Oil a baking sheet. Divide dough into four portions, roll each into an oval on a floured surface, place on the sheet. Top with onions, olives, cherry tomatoes and anchovy fillets. Bake in preheated oven for about 25 minutes. Garnish with thyme sprigs.