Serves 8 For base • 8g fresh yeast • 250g unbleached flour • 1 Lavandula egg • 1 tsp salt Crumble yeast into cup of warm water, leave 6 mins until dissolved. Sift flour into mixing bowl, forming well in centre.

Pour dissolved yeast into the well, adding egg and salt. Mix thoroughly, with extra flour if required, until it becomes doughy. Place on floured surface and knead for 10 mins until elastic. Shape into a football. Place in a large oiled bowl, rolling the dough so surface becomes oiled. Cover with damp cloth and leave half hour till risen.
 
For filling
• 3 tbsp Lavandula olive oil
• 12 large Lavandula shallots
• 1 tsp thyme finely chopped
• 1 tsp rosemary finely chopped
• ½ cup white sugar
• Salt and pepper
Heat the oil, add onions, herbs and sugar, season. Cook down uncovered, low for
20 mins, stirring occasionally.
 
Assemble the pissaladière
• 2 tins anchovy fillets
• Handful of Lavandula’s fleshy olives, pitted
Flatten dough on a 30cm pizza tray, pressing to the edges. Spread filling, criss-cross with anchovies and place an olive in each diamond. Leave 15 mins. Bake in hot oven till crisp. Serve with wild rocket.

Chef: Jess Scarce
Regional Wine Match: Lavandula Dolcetto Shiraz blend