Pissaladiere baguettes

Ingredients

• 1 thick baguette
• 30g unsalted butter, melted
• 2 tbs olive oil, plus extra to drizzle
• 2 onions, thinly sliced
• 2 tbs chopped thyme leaves
• 12 anchovy fillets in oil, drained
• 12 small nicoise or kalamata olives
• 1 tbs chopped flat-leaf parsley
• 1 tbs finely grated parmesan

Method

1. Step 1
   Preheat oven to 180°C. Using a bread knife, slice a 1cm strip lengthways off the top of the baguette. Scoop out the soft bread centre. Brush the baguette all over with butter and place on a baking tray.
2. Step 2
   Place oil in a frypan over medium-low heat. Cook onion with a pinch of salt, stirring occasionally, for 20 minutes or until soft and golden. Stir through the thyme. Fill the baguette with onion mixture and top with anchovies in a criss-cross pattern. Dot with olives and bake for 10-12 minutes until golden and crisp.
3. Step 3
   Scatter with parsley and parmesan, drizzle with extra oil, then cut into thick slices and serve.