Pissaladiére with betroot and cheese

08 September 2015 - 02:13

By Sunday Times Food Weekly

Pissaladiére with betroot and cheese Ingredients480g (4 cups) white bread flour5ml (1 tsp) salt300ml warm water30ml (2 tbsp) olive oil, plus extra for drizzling10ml (2 tsp) dried yeast (not instant)4 onions, finely sliced60ml ( cup) butter30ml (2 tbsp) treacle sugar1 large beetroot, peeled and thinly sliced15ml (1 tbsp) fresh thyme leaves100g mature cheddar, slicedSalt and pepperMETHODIn a large bowl, mix the flour with the salt.

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