This French Provencal dish is water-mouthing, almost tempting to say juicy! It tastes so much Provence, France! Ideal for aperitif, lunch, or picnic. Loaded with onions which are nutrient-dense, packed with antioxidants, B vitamins, including folate (B9) and pyridoxine (B6) but also with anchovies, rich in omega-3 fatty acids. Just follow all cooking instructions given in this cooking class and enjoy a fabulous, tasty, healthy French recipe!

Resting time: 2 hours

Preparation: 20min

Cooking time: 20min

INGREDIENTS     (6 pers)                                            

250g flour

10g yeast

2g salt

6 medium-size onions

around 20 anchovies in a can or glass jar with oil

around 15 nice quality (so most probably unpitted) black olives

2 Tbsp herbes de Provence

Olive oil 1/3 cup and grapeseed oil for cooking

Equipment: pastry mat, silicone mat, 1 salad bowl, pastry tray, rolling pin, 1 cloth, cherry pit remover



Mix yeast with lukewarm water.

Mix flour and salt. Add the yeast. Mix nicely. Add olive oil then water and knead to form a ball.

Place a humid cloth on top of the dough. Keep it aside in a warm place with no airstream for 2 hours.

Finely slice the onions, pan fry them in a pan with grapeseed oil until translucent. Add the herbes de Provence. Mix nicely and cook for extra 5 min.

Lay down the pastry on the silicone mat with the help of pastry mat and a rolling pin. Flatten until getting a rectangular shape.

Pre-heat the oven at 220C.

Pit the olives and slice in 3.

Display the onions all over- including corners, on top. Then the anchovies in a diagonal- keep the oil from the can! Spread the olives nicely.

Bake in the oven for 20-25min.

Remove and pour the anchovies all over and extra olive oil if need be.

Voila! Eat it immediately!

Bon Appetit!