Oven temperature: 180°C / 350°F
Prep. time: 15 minutes
Rising time: 2 hours
Cooking time: 45 minutes + 1 hour

Pichade is a classic from the region of Menton in France. For a quicker version, buy prepared bread dough from a baker.

In season, tomatoes are naturally sweet. If the sauce is too acidic, add a pinch of sugar.

Making the dough

1. Dissolve 1/2 packet of yeast in warm water; mix in the flour, olive oil and salt; knead well; cover with a cloth and let rise in a warm draft-free place until doubled in volume;
2. flour the dough lightly; roll out into a large rectangle and place on a baking sheet.

Preparing and baking the pichade

1. Blanch the tomatoes for a few moments in boiling water; drain and immerse in ice water; peel and chop coarsely;
2. heat a little olive oil in a saucepan; add a finely chopped white onion and cook gently; add the tomatoes; garlic, thyme, bay leaf, salt and pepper; simmer over low heat for a good hour; cool;
3. spread the cooled tomato sauce over the dough; arrange the anchovy fillets in a crisscross pattern on top and place black olive slices in the squares;
4. bake in a 180° C (350° F) oven for about 30 minutes.