Author's Notes: Pissaladière is a classic Provencal dish, a puff pastry or pizza-dough base topped with sweet caramelized onions, briny olives and flavorful anchovies. It makes the perfect light lunch with a side salad and a crisp class of rosè.
Pissaladière Print Recipe
For the dough:
- 125 g '00' flour
- 125 g all-purpose flour
- 1 tsp salt
- 1 1/2 tsp active dry yeast
- 2/3 lukewarm water
- 1 Tbsp olive oil For the topping:
- 3 onions, thinly sliced
- 10 anchovy fillets
- 1/4 cup olive oil
- 1 tsp thyme leaves, chopped
- 1/2 tsp salt
- freshly ground black pepper
- 1/2 cup pitted olives, black or Nicoise
- To make the dough, pour water into a medium bowl. Sprinkle yeast on top and let stand until foamy, about 5 minutes. Add the olive oil.
- In a large bowl, whisk both flours and salt, and then add yeast mixture until combined. On a floured surfaced, knead the dough about 3 minutes, until smooth and elastic.
- Transfer dough to an oiled bowl and cover tightly with plastic wrap. Let rest for about 1 hour.
- While the dough rests, make the filling. Heat oil in a large skillet over medium heat. Add 2 anchovy fillets and stir to break up a bit. Add the onions. Cook for about 40 minutes, stirring occasionally, until the onions are golden brown and very soft. Remove from heat and let cool completely.
- Turn the dough out onto a floured surface and roll into a 11x16 inch rectangle. Transfer to an oiled 11x17 inch rimmed baking sheet and press dough into the sides. Cover with a damp cloth and let rest for 30 minutes.
- Heat the oven to 400 degrees F. Spread the onions evenly over the dough. Arrange the remaining anchovies and olives over the onions. Bake until edges are golden brown, about 20 minutes.
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