Leek, green olive and sultana pissaladière
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 200g strong white bread flour
- 2 tsp easy-blend dried yeast
- olive oil
- 500g leeksfinely sliced
- 3 tbsp golden sultanas
- 75g parmesan or vegetarian alternativefinely grated
- 16 green olivespitted and quartered
- 2 bay leaveshalved
Nutrition: per serving
- kcal526
- fat25.7g
- saturates6.5g
- carbs53.8g
- fibre5.9g
- protein16.8g
- salt2.3g
Method
step 1
Put the flour, 1 tsp salt and the yeast in a bowl, add 150ml hand-hot water and 2 tbsp olive oil, then mix everything together using a wooden spoon and then your hands. Tip onto a floured surface and knead until the dough is smooth but not sticky. Put in a bowl and cover, then leave to rise for an hour or until the dough has doubled in size.
step 2
Heat 4 tbsp oil in a large frying pan, add the leeks, stir, then cover and cook very gently for 40-50 minutes, stirring every now and then. You want the leeks to soften completely without turning brown. Season well and stir in the sultanas.
step 3
Heat the oven to 220C/fan 200C/gas 7. Oil a baking sheet. Knead the dough to knock out any air, then roll and press it out to make a large rectangle. Sprinkle the parmesan over the surface. Spread the leek mixture on top of the parmesan, add the olives to the top (make a pattern if you like) and dot the bay halves over. Drizzle with a little more olive oil. Bake for 25-30 minutes or until the bread base is cooked through.
