Requirements: measuring cups, measuring spoons, small stovetop pan, pie mold, mixing bowl, spatula, mandoline (optional).
Ingredients (Serves 4 people):
1 cup (7 oz) flour
Fleur de sel and pepper
1 1/3 tbsp. (20 g / 0.7 oz) of fresh yeast
3 white onions
2 garlic cloves
½ cup (3.4 fl oz / 10 cl) whole milk
1/3 cup (2.4 fl oz / 7 cl) extra virgin Taggiasca olive oil
½ cup (3.5 oz / 100 g) pitted Taggiasca olives
1 sprig of thyme
Warm the milk to room temperature. Next, add in fresh ground yeast, once dissolved, add the olive oil.
Make the dough by hand: mix flour, milk and olive oil (containing yeast), and salt in mixing bowl. Work the dough only very lightly with clean hands.
Lightly oil pie mold, then spread and work dough flat into the mold. Let rise for about half an hour to one hour, depending on the ambient temperature.
Next, cut onions into “julienne” or matchstick slices (we recommend using a mandoline for best quality and consistency.) Mix these with olive oil and two finely minced garlic cloves. Add salt, pepper, bay leaf, and thyme after mixing.
Brown onions, garlic, and spices on low heat for several minutes. (Optional: create a “bouquet garni” with bay leaf and thyme by wrapping the bay leaf around thyme sprig before adding into the pan with onions. You can do this instead of adding bay leaf and thyme in the previous step.)
Preheat the oven to 400˚ Fahrenheit. Cover the dough with the onions and bake for about 30-35 minutes.
Remove pie crust from the mold with a spatula then add Taggiasca pitted olives to top of the pie. Wait for it to cool, then cut and serve!