Pissaladière
🛒 Ingredients
- All-purpose flour 300 g · 1092 kcal
- Water 180 g · 0 kcal
- Fresh yeast 10 g · 10 kcal
- Olive oil 75 g · 663 kcal
- Yellow onions 1500 g · 600 kcal
- Black Niçoise olives, pitted 50 g · 58 kcal
- Anchovy fillets, drained 50 g · 105 kcal
👨🍳 Instructions
- Prepare the dough: In a large bowl, dissolve yeast in warm water, then add flour, 2 tbsp olive oil, and a pinch of salt. Knead until smooth and elastic, about 5-7 minutes.
- 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.
- Meanwhile, slice onions thinly and sauté them in a large pan with 3 tbsp olive oil and a sprig of thyme over very low heat for 60-90 minutes, stirring occasionally, until deeply caramelized and very soft.
- Preheat your oven to 200°C (390°F). Punch down the risen dough and roll it out onto a lightly floured surface into a large rectangle or circle to fit a baking sheet.
- 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, then scatter the black olives in the spaces.
- Bake for 25-30 minutes, or until the crust is golden brown and the toppings are bubbling. Serve warm or at room temperature.
