by Lesley Holdship

A classic French dish full of strong flavours

A classic French dish full of strong flavours that are reminiscent of sunshine, lavender fields and the sea. Use soft sweet Spanish onions, a vibrant red onion or even banana shallots.


200g strong white flour
1 tsp easy blend yeast
1 tsp sea salt
4 Spanish onions, peeled and thinly sliced
25ml olive oil
A few sprigs of thyme, leaves only
150g anchovy fillets
A handful of black olives


To make the dough, bring together the flour, yeast, salt and 140ml tepid water. Use a table knife as this creates the least amount of mess. Turn the dough out on to a very lightly floured surface and knead for around 10 mins, until smooth and elastic. If you have time, leave the dough to prove for around 1 hour until doubled in size. This develops the flavour of the dough.

Meanwhile, cook the onions in the oil along with the thyme leaves over a low heat for around 30 mins, until the onions are extremely soft.

Roll the dough to fit into an oiled swiss roll tin. Spread with the onion mixture over the top then lattice with the anchovy fillets, perhaps leaving a third plain for any fussy eaters! Dot the olives in the diamond shapes created by the anchovies. Bake for 20-25 mins until golden.

Recipe: Lesley Holdship