Leek, Sultana and Green Olive Pissaladière

This recipe originates from Nice in the South of France and is known as 'Pissaladière'. It's traditionally topped with caramelized onions, garlic, olives, whole anchovies and sometimes an anchovy paste called pissalat.

The dough is thicker than a pizza dough, similar to focaccia.

Our recipe is inspired by Olive Magazine which combines leeks, sultanas and olives atop a sprinkling of parmesan. See below for link.

Preparation time: 10-15 minutes Proving time: 1 hour Cooking time: 35-50 minutes for leeks/sultanas Baking time: 25-30 minutes

On table in 2.5 hours Serves: 4

Ingredients:

200g of strong white bread flour 2 tsp of easy blend dried yeast 1 tsp of salt 6 tbsp of olive oil 150ml of hot water (hand temperature) 3 tbsp of sultanas 500g of leeks, washed & sliced thinly 2 bay leaves, halved A handful of green olives, pitted and cut in quarters 75g of parmesan (or plant based alternative) Salt and pepper to taste

1. Mix the flour, salt and yeast together in a medium sized bowl. Add the water and oil and mix well with a wooden spoon and then using your hands. 2. Tip out onto a well floured surface and knead until the dough becomes easy to handle and loses its viscosity. 3. Put the dough into a lightly oiled bowl and leave it to rise in a warm place for an hour (cover with a tea towel) 4. In the meantime, heat 4 tablespoons of oil in a pan (or vegetable stock) and cook the leeks (30 - 45 minutes) until tender. Five minutes before the end of the cooking time add the sultanas and cook on a low heat for another 5 minutes. Stir regularly to ensure they don't burn. Add a little bit of vegetable stock if they start to brown. 5. Preheat the oven to 220°C/200°C fan oven (gas mark 6). While it's warming up, turn out the dough onto a floured surface. Beat out the air and on a lightly oiled oven sheet shape into a rectangle. 6. Top the dough with the parmesan, followed by the leek mixture, season and add the olive quarters. Scatter the bay leaf halves on top. 7. Place the pissaladière on the bottom shelf of the oven and cook for 25-30 minutes until the dough is cooked through.