Pissaladière is a wonderful flat-bread treat, rich in onions, olives, and anchovies. This summer, I used an adapted sourdough for the dough which resulted in a paper-thin crust to complement the toppings, good for L'apéro with rosé or Ricard.
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Can you share the sourdough recipe for a thin crust? All I can find are thicker focaccia-styles.
Hola Sonia,
Re-adjusted my formula… pretty basic formula, mix, bulk, and proceed as with a pizza?
Cheers,
Jeremy