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.
Ian Lowe repost#
Ian Lowe is a transplanted Texan and bread baker living in Tasmania. I first found him on the baking site, The Fresh...
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