Pissaladiere

400g strong white flour

1 sachet instant yeast

1.5tsp salt

250ml tepid water

75 ml milk

2tbs olive oil

2 jars/cans anchovies

6 large white onions finely sliced

1 knob butter

2tbs olive oil for frying

2 tsp soft brown sugar

3 minced garlic cloves

1tsp dried thyme

2bay leaves

1can sardines

2cloves

1/2tsp fennel seeds

Olive oil

Chopped parsley to garnish

Make the dough. In a bowl Mix the salt with the flour and make a well. In a jug mix the yeast with the water and pour in, mixing gently then add the milk, bringing the flour together. Finally drizzle with olive oil sprinkle with another small handful of flour or two and bring together in the bowl to make a very slack dough. Cover with a damp cloth and allow to rise for at least 1hr. After an hour tip onto a floured surface, knead very gently only 1-2 mins to form a smooth dough replace in bowl with damp cloth and allow another hour or so to rise again

Make the Pisala paste. In a mortar crush the cloves and fennel seeds lightly tip into a bowl add the drained sardines and crush with a fork. Chop a can of drained anchovies add to the sardines and continue to crush adding olive oil until you have a loose paste. Cover and chill.

Add the butter and oil In a large pan, add the onions and gently fry translucent add the sugar to caramelise then add the garlic thyme bay leaves - watch they don’t burn - you want the onions golden and sticky. Set aside .

Lightly Flour an oven tray. Tip out your dough and roll to fit the tray, pushing gently to sides. Dollop on the pisala paste and spread leaving an edge. Pile on the onions, removing the bay leaves, leaving an edge. Dot with olives and some more anchovies. Bake in a hot oven 230c for around 25-30 mi s til risen and golden. Garnish with chopped parsley before serving