I chose this dish because it is perhaps one of the most typical specialities of the region that I grew up in, as well as a personal summer favourite. The name "Pissaladière" is derivative from the word "Pissalat", a traditional Provençal ingredient obtained by fermenting mackerel and sardines. This is however very difficult to obtain in the UK, which is why I have substituted it for tapenade, which is also used traditionally. It is a perfect aperitif for a relaxed summer night with family and friends, and of course a glass of white or crisp rosé, the bottled sunshine of Provence.

Recipe:
Dough
300g of strong white flour, 1 teaspoon salt, 200ml lukewarm water, 2 tablespoon olive oil, 1 teaspoon sugar, 1 sachet yeast
Combine water, sugar, oil and yeast, whisk to dissolve the yeast. Put the flour and salt into the mixing bowl, and add liquid mix. Stir with a fork until just combined, then tip out onto a floured work surface. Knead vigorously for 10 minutes, with a rolling pin, form a rectangle of approximately 35 by 25 cm. Place on a lightly oiled baking tray, and leave to prove in a warm place. 

Onion Confit
600g of white onions, 2 cloves of garlic, 50ml olive oil, 100ml water
Peel and thinly slice the onions, flatten the garlic with the flat of a knife. Place into a large pot, along with the oil and water. Cook on a low heat semi covered, until the onions are soft and the water is evaporated. Season lightly with salt and pepper.

Finishing Up:
Tapenade
1 tin anchovy fillets,
1 jar of pitted black olives,
1 teaspoon of Herbes de Provence
Pre-heat oven to 210 degrees. Lightly knock back the dough and brush with tapenade.Spoon the onion confit onto the dough and evenly spread with a palette knife. Garnish with sliced black olives and anchovy fillets, and sprinkle with the Herbes de Provence. Let it prove with a final 20 minutes before placing into the oven for 25 minutes. Slice into small squares. Best made in the morning and enjoyed at room temperature in the evening with a glass of white or rosé.