- 8 3/4 ounces all-purpose flour (250 g)
- 3 pinches salt
- 1 teaspoon baker's yeast
- 5 tablespoons olive oil
- 2-4 fluid ounces water (80-100 ml)
Onions and Fennel
- 5 good-sized onions
- 2 fennel bulbs
- olive oil
- 4 crushed garlic cloves
- 1 sprig thyme
- 1 bay leaf
- 2 sprigs thyme
- 3 1/2 ounces fresh anchovy fillets (100 g)
- 20 black olives (Taggiasche)
- sea salt
- freshly ground black pepper
Step 1: Dough
Pour the flour into a bowl. Make a well in the middle, and add the salt, yeast, olive oil, and water.
Stir with your fingers, then knead until you have an even, smooth, elastic dough.
Form into a ball and leave to rise at room temperature, in the bowl covered with a tea towel, for 30 minutes.
Step 2: Onions and Fennel
In the meantime, trim, wash and finely slice the onions and fennel.
Heat a little olive oil in a flameproof casserole dish, and sweat the onions and fennel for 10 minutes without coloring. Add the crushed garlic, thyme, and bay, and leave to cook gently for around 15 minutes, stirring occasionally.
This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits
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