AT A GLANCE
|01||Heat olive oil in a large heavy-based saucepan. Add onion, garlic and thyme and cook, stirring occasionally, over low-medium heat without colouring until very soft (45-60 minutes). Increase heat to medium, add tomato and sugar and cook, stirring occasionally, until tomato breaks down, liquid evaporates and sauce is thick. Season to taste and set aside.|
|02||For bread dough, combine flour, butter and a pinch of salt in a large bowl. Using your fingertips, rub butter into flour until fine crumbs form, then make a well in the centre. Combine yeast with 2 tbsp lukewarm water, stir to dissolve and add to well along with egg. Combine dry mixture with yeast mixture to form a dough, then knead until smooth and coming away from sides of bowl (add a little more flour if dough is too sticky). Cover with a damp tea towel and stand in a warm place until double in size (45-60 minutes).|
|03||Preheat oven to 200C. Turn dough out onto a lightly floured work surface, knock back, then knead into a ball. Lightly flour dough, roll out to a 28cm-diameter circle and place on a lightly greased oven tray. Spread over onion mixture, arrange anchovies on top in a criss-cross pattern and place an olive in the centre of each diamond. Stand in a warm place and prove until slightly risen (10-15 minutes), then bake until golden (20-25 minutes). Cut into wedges and serve with a green salad to the side.|
One by the book, as you’d expect from this classic Parisian-style bistro.
11 Toorak Rd, South Yarra, Vic, (03) 9866 8569.
La Gerbe d’Or
This café has been selling them for 26 years.
255 Glenmore Rd, Paddington, NSW, (02) 9331 1070.
On the menu as an amuse bouche.
697 Brunswick St, New Farm, Qld, (07) 3358 1558.