Pissaladière: A Mediterranean classic
Pissaladière is a flavorful Provençal flatbread garnished with caramelized onions, olives, and anchovies. How to make this classic French dish, perfect for happy hour, lunch, or a picnic!
The provençal flatbread got its French name from pissalat, a condiment that was traditionally used as a topping for pissaladière. Pissalat was made by layering baby anchovies and sardines with salt, spices, and herbs, then fermenting the mixture for 45 days before pressing through a sieve to remove the tiny bones. The condiment is much less common these days, and using whole anchovy fillets to garnish pissaladière has become the norm.
Ingredients
For the Dough
5 ml active dry yeast
5 ml granulated sugar
310 ml water, warm (about 115°F / 45°C)
60 ml extra-virgin olive oil
5 ml Opito Bay Natural sea salt
435 g all-purpose flour, plus more as needed
For the Caramelized Onions
15 ml extra-virgin olive oil, plus more for drizzling
15 ml butter
900 g onions (red or yellow), peeled, halved, and thinly sliced
5 ml Opito Bay Natural sea salt
Freshly ground black pepper, to taste
For the Anchoïade
10-20 anchovy fillets, mashed with a fork or very finely chopped
60 ml extra-virgin olive oil
15 ml capers, drained and finely chopped
1 clove garlic, very finely chopped
To Serve
125 ml Niçoise olives
1 handful of fresh herb leaves (a combination or basil, oregano, marjoram and/or flat-leaf parsley, optional)
Instructions
For the dough: In a large bowl, stir together the yeast, sugar, and water. Let sit until foamy, about 10 minutes. Stir in the oil and salt. Add the flour and mix until the ingredients come together in a craggy ball of dough. Transfer to a lightly floured surface. Knead for 10 minutes, or until the dough feels smooth to the touch. If the dough is very sticky, add a bit of flour, 1 tbsp (15 g) at a time, until the dough stops sticking. (You shouldn’t need to add more than ¼ cup / 30 g additional flour.) Transfer to a large, lightly oiled bowl, cover with plastic wrap, and let sit in a warm, non-drafty place until doubled in size, about 1 ½ hours.
For the caramelized onions: While the dough rises, set a large saute pan over medium heat, add the butter and oil, and stir until the butter is melted. Add the sliced onions, sprinkle with the salt and some black pepper; stir to coat the onions with the oil and butter mixture. Reduce the heat to low, cover, and cook, stirring from time to time, until the onions are very soft and starting to caramelize, about 25 minutes. Uncover and cook for 2–3 minutes more to evaporate any leftover liquids. Transfer to a bowl to cool.
For the anchoïade: In a small bowl, add all the dressing ingredients. Stir to combine. Set aside.
To bake: Generously grease an 18 x 13-in (45 x 33 cm) baking sheet (half sheet pan) with oil. Transfer the dough onto the sheet. Using your fingers, gently press the dough into the sheet, stretching it until it completely covers the baking sheet. Cover with plastic wrap and let the dough rise until almost doubled in size, about 1 hour more.
Preheat the oven to 500°F (260°C) for at least 30 minutes (the oven needs to be very hot). Uncover the dough. Create indentations all over by pressing the tip of your fingers into the dough. Brush the whole surface (right up to the edges) with the anchoïade. Scatter the caramelized onions over the dough, leaving a 1-in (2 cm) border all around. Add extra achovies on top if you like it super tasty. Bake until the pissaladiere is golden brown around the edges, 20 to 25 minutes.
Remove from the oven and let cool slightly, about 10 minutes.
SERVING: Scatter with the olives and some fresh herbs. Serve immediately.
STORAGE: You can prepare the pissaladière up to a day in advance. Let it cool completely to room temperature, then cover with plastic wrap. Refrigerate. Warm up in a 350°F (175°C) oven for 8 to 10 minutes, then garnish with olives and herbs right before serving.
NOTES: Pissaladière is traditionally garnished with whole olives. If you can’t find Niçoise olives, you can use Greek Kalamata olives instead.
