Turkish Bread Pissaladiere

Method

Step 1

To prepare for the dish, which can be used as an entrée, peel and finely slice the onions and garlic, and peel the leaves off the thyme. Then, blanch the tomatoes by placing them in boiling water for 15 seconds or until the skin begins to peel away. Peel the skin off and squeeze the juices out of the tomatoes, then slice them into cubes.

Step 2

On the stovetop, heat olive oil in a large heavy-based saucepan on low heat, then fry the onion, garlic and thyme until soft. Increase the heat to medium and add the tomatoes and sugar. Stir occasionally, until the tomato breaks down and the sauce thickens. Season to taste and put aside.

Step 3

Spread a thick layer of the onion mixture over the Turkish bread, arrange the anchovies on top in a criss-cross pattern and place an olive in the centre of each diamond.

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Step 4

Place the loaded bread on an olive oil greased tray and place in a preheated 180 degrees oven for 10 to 15 minutes. While the loaf cooks, create a mixed-leaf salad in a bowl and dress with olive oil and vinegar. There is no need to add salt to the salad, as there is plenty of salt with the anchovies and olives on the bread.

Step 5

To serve, slice the loaf equally and place on a serving board along with the fresh and simple salad.