Pissaladière with Provençal olive relish

Cooking alfresco doesn't have to mean burnt sausages and undercooked burgers, as these delicious dishes prove
This Provençal flatbread can be cooked in a very hot oven or on the grill. The saltiness of the anchovies and sweetness of the caramelised onions with olive relish is sensational however it is cooked. You'll need to prepare some Provençal olive relish (below) for this recipe. SERVES 4
◆ 375g plain flour
◆ 7g fast-action dried yeast
◆ 2 tbsp thyme leaves, plus a few sprigs to garnish
◆ ½ teaspoon salt
◆ 300ml warm water
◆ 120ml olive oil, plus extra for drizzling
◆ 8 red onions, thinly sliced
◆ Provençal olive relish
◆ 12-14 anchovy fillets
◆ 15 pitted black olives

1. Begin by making the dough. Place the flour, yeast, thyme and salt in a bowl and mix together. Stir in the water and half the olive oil until combined. Cover with clingfilm and set aside to rise for two to three hours or until it doubles in volume.
2. To caramelise the onions, place a large frying pan over a medium-low heat and add the remaining olive oil and the onions. Cook for about 25 minutes, stirring occasionally, until the onions are golden brown and soft. Set aside.
3. Preheat the oven to 260C (500F, gas 10), or as high as it will go.
4. Turn the risen dough out onto an oiled baking sheet. Gently press the dough with the palms of your hands, stretching it to the edges of the pan. Spread the onions over the dough and randomly dollop the Provençal olive relish on top. Arrange the anchovies and olives on top.
5. Bake in the preheated oven for about 15-20 minutes until the dough is golden and crispy.
6. Slice into portions and serve garnished with sprigs of thyme and a drizzle of olive oil. NOTE: You can also cook the pissaladière on a very hot grill/barbecue with a lid.

PROVENÇAL OLIVE RELISH
This is Provence in a jar! The olives are drenched in oil and spiced with capers and salty anchovies. It works perfectly on bruschetta, pizzas, crudités, pickled eggs or lightly spread on chicken before roasting.
◆ 200g pitted Kalamata olives, drained
◆ 12 anchovy fillets
◆ 40g capers
◆ Grated zest and juice of 1 lemon
◆ 60ml extra-virgin olive oil, plus extra to cover
◆ Cracked black pepper
◆ Sterilised glass jars with airtight lids

1. Place all the ingredients in a food processor and blend until the mixture is almost smooth but still has some texture. Season with pepper.
2. Pack the tapenade into sterilised jars and drizzle with a little olive oil to cover the surface. Store in the refrigerator for up to six months.

◆ Summer Feasting From the Fire: Relaxed Recipes for the BBQ plus Salads, Sides, Drinks & More by Valerie Aikman-Smith is published by Rylands Peter & Small, price £25
Pictures: Erin Kunkel

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