Pissaladière Recipe
Category: Leavened Breads
Serves: 1 (for one large portion)
Pissaladière is a delightful French dish that combines a soft, rustic dough with caramelized onions, anchovies, capers, and olives. It’s similar to a pizza, but with a sophisticated twist, making it the perfect appetizer to enjoy with a glass of chilled white wine. This recipe features a tender, homemade dough as the base, topped with a rich mixture of onions, herbs, and savory ingredients. Here’s how to make it from scratch.
Ingredients
For the dough:
| Ingredient | Quantity |
|---|---|
| Water | 180 ml |
| All-purpose flour (00) | 320 g |
| Extra virgin olive oil | 15 g |
| Fine salt | 6 g |
| Malt (or sugar) | 3 g |
| Dry yeast (active dry yeast) | 2 g |
For the topping:
| Ingredient | Quantity |
|---|---|
| Yellow onions | 1 kg |
| Salted anchovies | 400 g |
| Niçoise black olives | 35 olives |
| Capers (vinegar brined) | 25 g |
| Extra virgin olive oil | 40 g |
| Sugar | 50 g |
| Fresh thyme | 5 sprigs |
| Bay leaves | 2 leaves |
| Garlic | 2 cloves |
| Freshly ground black pepper | To taste |
| Extra virgin olive oil | To drizzle |
Instructions
Step 1: Prepare the Dough
Start by making the dough for the pissaladière. Begin by sieving the flour into the bowl of a stand mixer or a large mixing bowl if you’re working by hand. In a small bowl, pour a little water from the total amount and dissolve the salt in it.
In the remaining water, dissolve the malt (or sugar) and dry yeast. Add this solution to the flour, along with the extra virgin olive oil. Using a dough hook attachment on the stand mixer or your hands, mix the dough until it comes together into a rough ball.
Once the dough has come together, switch to a kneading hook (if using a stand mixer) or knead by hand. Work the dough for about 10 minutes until it is smooth and elastic. Form the dough into a ball and place it in an oiled bowl, brushing the top with olive oil to prevent drying out. Cover it with plastic wrap and let it rise for at least 1 hour, or until doubled in size.
Step 2: Prepare the Anchovies
While the dough rises, take the salted anchovies and rinse them under cold water to remove any excess salt. Remove the heads and bones, and then split them in half. Once you’ve finished desalting, place the anchovy fillets on a tray lined with paper towels to absorb any excess moisture. You should have approximately 150 grams of desalinated anchovies.
Step 3: Prepare the Onion Mixture
Peel and halve the onions, then slice them thinly. In a large pan, heat a little olive oil and sauté the onions on a low heat. Cover the pan and let the onions cook slowly, stirring occasionally, until they are soft and caramelized (this will take about 20-25 minutes).
While the onions are cooking, finely chop the fresh thyme and bay leaves. Add these herbs to the onions, along with the two crushed garlic cloves, and season with freshly ground black pepper. Once the onions are soft and golden, remove the pan from the heat and set aside to cool.
Step 4: Prepare the Topping
In a separate small bowl, chop the capers and mix them with the remaining anchovy fillets (about 50g). Add a pinch of pepper, then stir to combine. Let this mixture sit while the onion mixture cools.
Step 5: Assemble the Pissaladière
Preheat your oven to 220°C (430°F). Lightly oil a baking tray (about 35×25 cm) using a pastry brush or your hands. Once the dough has risen, transfer it onto the prepared baking tray and press it gently with your fingers, starting from the center and working outward, until it covers the entire surface of the tray.
Now, spread the cooled onion mixture evenly over the dough, leaving a small border of about 2 cm around the edges. Then, carefully arrange the anchovy fillets in a criss-cross pattern over the top, creating a diamond-shaped grid. Fill the spaces between the anchovies with the Niçoise olives.
Step 6: Bake the Pissaladière
Drizzle the remaining 40 grams of olive oil over the top of the pissaladière and bake it in the preheated oven for about 20-25 minutes, or until the dough is golden brown and the top is slightly crispy.
Step 7: Serve and Enjoy
Once baked, remove the pissaladière from the oven and allow it to cool for a few minutes before slicing and serving. This dish is traditionally served at room temperature, making it a perfect appetizer for a light meal or a savory snack paired with your favorite white wine.
Tips for Success:
- If you’re short on time, consider using store-bought pizza dough, although homemade dough gives the best texture and flavor.
- For an extra burst of flavor, you can sprinkle a bit of grated Parmesan cheese over the top just before serving.
- The key to a delicious pissaladière is the slow caramelization of the onions—be patient, as this step adds sweetness and depth to the dish.
- The anchovies and olives provide a savory and salty contrast to the sweetness of the onions, so don’t skip these ingredients!
Pissaladière is a delightful dish that transports you straight to the South of France, where it is enjoyed as a savory treat. Whether you’re serving it at a dinner party or enjoying it as a light snack, it is sure to impress with its rich flavors and beautiful presentation.
Bon appétit!
