This is a classic a Provencal buffets and often served as an aperitif, it is also a great addition to any picnic situation.
It may in fact be the perfect food: sweet, salty, doughy and very portable! Sold in pretty much every bakery and market across Antibes you won't find it hard to pick up a slice. However you can also make it yourself. The French will make the dough themselves using fresh yeast sold in cubes at the boulangerie (bakery) but you can make it equally as tasty using a more simple dough recipe using active dry yeast.
Topped with caramelised onions, cooked in Provencal herbs, sugar, garlic and sea salt and then slowly reduced in the oven, the dough is cooked with the layer of onion and anchovies on top. Traditionally the anchovies are placed in a diamond shape pattern but you can decorate as you please! You may even see them with the addition of tomatoes or olives on top.
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