Pissaladière

🛒 Ingredients

• All-purpose flour 113 g · 405 kcal
• Warm water 68 g · 0 kcal
• Active dry yeast 3 g · 9 kcal
• Olive oil (for dough) 11 g · 97 kcal
• Yellow onions 450 g · 180 kcal
• Olive oil (for onions) 22 g · 194 kcal
• Salted anchovy fillets (drained) 19 g · 26 kcal
• Niçoise olives (pitted) 34 g · 42 kcal

👨‍🍳 Instructions

1. In a large bowl, dissolve yeast in warm water, then add flour, olive oil (for dough), and a pinch of salt. Mix until a shaggy dough forms, then knead on a lightly floured surface for 5-7 minutes until smooth and elastic.
2. Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
3. While the dough rises, thinly slice the onions. In a large skillet, heat olive oil (for onions) over medium-low heat, add onions, and cook slowly for 45-60 minutes, stirring occasionally, until deeply caramelized and very soft.
4. Preheat oven to 200°C (390°F). Punch down the risen dough and roll it out into a large rectangle or oval (about 30x40 cm) on a lightly floured surface. Transfer the dough to a baking sheet lined with parchment paper.
5. Spread the caramelized onions evenly over the dough, leaving a small border. Arrange the anchovy fillets in a lattice pattern on top of the onions, and dot with Niçoise olives.
6. Bake for 20-25 minutes, or until the crust is golden brown and cooked through. Let cool slightly before slicing and serving.