Pissaladière is a wonderful flat-bread treat, rich in onions, olives, and anchovies. This summer, I used an adapted sourdough for the dough which resulted in a paper-thin crust to complement the toppings, good for L'apéro with rosé or Ricard.
Six croissants. No yeast. No drama.
Some recipes deserve to be revisited. This croissant formula — pulled from my culinary school copy of Special...
Can you share the sourdough recipe for a thin crust? All I can find are thicker focaccia-styles.