🧂 Ingredients
- 300 g All-purpose flour
- 7 g Active dry yeast
- 150 ml Warm water
- 50 ml Olive oil(plus more for greasing)
- 1 tsp Salt
- 1.5 kg Onions(thinly sliced)
- 10-12 fillets Anchovy fillets(oil-packed, drained)
- 100 g Niçoise olives(pitted)
- 1/2 tsp Black pepper(freshly ground)
👨🍳 Instructions
- 1
For the dough: Dissolve yeast in warm water. In a large bowl, combine flour and salt. Make a well in the center and pour in the yeast mixture and 2 tbsp olive oil. Mix to form a shaggy dough, then knead on a floured surface for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
- 2
For the topping: While the dough rises, heat the remaining olive oil in a large, heavy-bottomed pan over medium-low heat. Add the sliced onions and cook slowly, stirring occasionally, for about 1 to 1.5 hours, until deeply caramelized and very soft. Season with salt and pepper.
- 3
Preheat oven to 200°C (400°F). Grease a baking sheet or a rectangular tart pan with olive oil.
- 4
Punch down the risen dough and press it evenly into the prepared baking sheet or tart pan, creating a thin crust. If using a baking sheet, you can also stretch it into a rectangle.
- 5
Spread the caramelized onions evenly over the dough. Arrange the anchovy fillets in a lattice pattern over the onions. Scatter the Niçoise olives on top.
- 6
Bake for 30-40 minutes, or until the crust is golden brown and the topping is heated through.
- 7
Let cool slightly before slicing and serving.
💡 Pro Tips
- ✓The key to a great Pissaladière is slow-cooked, deeply caramelized onions.
- ✓Use good quality anchovy fillets and Niçoise olives for authentic flavor.
- ✓The dough can be made ahead of time and refrigerated.
🔄 Variations
- Some recipes include a pinch of sugar in the onions to aid caramelization.
- A sprinkle of thyme can be added to the onions.