French Onion Pissaladière – French Onion Tart
3 cups bread flour
2 1/4 teaspoons instant rapid-rise yeast
1 1/2 teaspoons coarse salt, divided
1 cup warm water
1 teaspoon brown sugar
1/2 cup extra-virgin olive oil, divided (plus more for oiling bowl)
4 cups (5 to 6 onions) thinly sliced yellow onions, separated into rings*
1 tablespoon honey
1 1/2 teaspoons cumin seeds, divided
In a stand mixer with the dough-hook attachment, combine bread flour, yeast, and 1 teaspoon salt. Mix on low speed until combined, then add warm water, brown sugar and 1/4 cup of olive oil. Mix on low speed until dough forms into a ball. Turn mixer to low/medium speed and mix for 10 minutes, stopping halfway through to remove dough from hook and return it to the bowl.
Remove dough from bowl and gather dough into a ball. Drizzle just enough olive oil into the mixing bowl to coat the dough; place dough back into bowl and roll to coat lightly with the oil. Cover the bowl with kitchen towel or plastic wrap and place in draft-free warm place until doubled in size, about 30 minutes.
Heat 2 tablespoons of olive oil in a large sauté pan over medium heat. Add sliced onions, and cook on medium-low heat until onions are lightly browned and soft, about 10-15 minutes. Add honey, 1/2 teaspoon of cumin seeds, and remaining 1/2 teaspoon of salt. Cook for 1 minute, stirring to combine well. Remove from heat.
Meanwhile, coat a sheet pan with cooking spray. Punch down dough, turn out onto prepared pan, and spread out to cover bottom of pan. Cover with plastic wrap or a kitchen towel and place in a warm, draft-free place for 30 minutes.
Preheat oven to 425 degrees F. Press dough lightly into pan, creating small craters all over surface with the back of a wooden spoon. Brush on remaining 2 tablespoon of olive oil, top with onion mixture, and remaining cumin seeds. Bake for 20 minutes, and cool slightly before cutting.
Makes 6 servings.
