Pissaladière

• 1 cup warm water
• 1 teaspoon active dry yeast
• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons olive oil, plus extra for drizzling
• 2 cups thinly sliced onions
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 cup Niçoise olives, pitted and halved
• 6 anchovy fillets, roughly chopped
• 1/2 teaspoon black pepper

Steps

1. 1 Dissolve yeast in warm water and let sit for 5 minutes until frothy.
2. 2 In a large bowl, combine flour and salt. Add yeast mixture and 2 tablespoons olive oil, stirring until a dough forms.
3. 3 Knead on a floured surface for 8-10 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour.
4. 4 Preheat oven to 400°F. Roll out dough into a 12-inch circle on a parchment-lined baking sheet.
5. 5 In a skillet, cook onions with sugar and 1/2 teaspoon salt over medium heat until caramelized, about 20 minutes.
6. 6 Spread caramelized onions over the dough, leaving a 1-inch border. Top with olives and anchovies.
7. 7 Bake for 20-25 minutes until crust is golden and edges are slightly risen.
8. 8 Remove from oven, sprinkle with black pepper, and drizzle with olive oil before serving.

Equipment

• Skillet
• Baking sheet
• Parchment paper
• Rolling pin

Variations

• Add goat cheese for a creamy touch.
• Top with roasted red peppers for a colorful twist.

Substitutions

• Use red onions if yellow onions aren’t available.
• Substitute thyme-infused olive oil for extra aroma.

Pairings

• A chilled glass of Côtes de Provence rosé.
• A simple arugula salad with lemon vinaigrette.

Nutrition

Tips

• For a chewier crust, let the dough rise for an additional hour.
• Substitute capers for anchovies if preferred.

Storage

Store in an airtight container at room temperature for up to 2 days. Reheat in a 350°F oven for 10 minutes.

Freezing: Freezes well for up to 1 month. Thaw overnight in the refrigerator and reheat at 350°F for 15 minutes.

Serving Suggestions

• Serve with a crisp salad and a glass of rosé.
• Pair with marinated artichokes for extra flavor.

FAQ