If the idea of salty anchovies, black olives, and sweet caramelized onions excites you, consider this recipe for Pissaladière.
Pissaladière (Onion, Anchovy, and Olive Tart)
If the idea of salty anchovies, black olives, and sweet caramelized onions excites you, consider this recipe for Pissaladière.
Ingredients
- 2 tsp active dry yeast
- 2/3 cup water (heated to 110F)
- 1 tsp honey
- 2 cups all-purpose flour
- 4 Tbsp olive oil
- 2 tsp kosher salt
For the Topping:
- 16-24 anchovy fillets (depending on how much you like anchovies)
- ¼ cup extra-virgin olive oil
- 8 Tbsp (1 stick) unsalted butter
- 6 white onions (sliced 1/8” thick)
- 2 garlic cloves (finely sliced)
- ½ cup pitted black olives (cut in half)
- 10 sprigs fresh thyme (stems removed and leaves minced)
- 1 Tbsp red pepper flakes
Instructions
- For the dough, heat water until it is 110F and add the yeast and honey and stir to combine.
- Allow yeasted water to sit for 5 minutes.
- Stir in the 4 Tbsp olive oil.
- In a separate bowl, mix together the flour and kosher salt until combined.
- Pour the yeasted water into the bowl with the flour and kosher salt and mix well.
- Knead the mixture on a surface sprinkled with flour for 4-5 minutes.
- Alternatively, you could use a stand mixer here with the dough hook attachment and mix for a minute or two.
- Lightly oil a bowl and place the kneaded dough into the bowl.
- Cover bowl with the dough ball with plastic wrap and allow to rest at room temperature for 90 minutes.
- While the dough is resting, begin cooking your onions and preparing the toppings.
- Cook onions and picked thyme in butter and olive oil on medium-low heat for roughly 40 minutes, or until onions are golden brown and caramelized throughout.
- When the onions are done cooking, add the sliced garlic and red pepper flakes and remove from heat.
- Finely dice 6 of the anchovy fillets and add the anchovies to the onions.
- When the dough has rested for 90 minutes, pour the dough ball gently onto a floured surface and roll dough gently into the rectangular shape of your sheet pan.
- Oil sheet pan with olive oil.
- Place the rectangular-shaped piece of dough you just rolled out onto the sheet pan.
- Stretch the dough gently around the edges to fill the sheet pan.
- Lightly oil the surface of the dough and cover loosely with a large plastic bag.
- Allow the dough to rest for an additional 30 minutes.
- While the dough is resting, preheat oven to 390F.
- When the dough has rested, decorate the dough surface with an even distribution of the caramelized onion mixture, pitted black olives, and the remaining anchovies.
- Bake in the oven for roughly 20-30 minutes, or until the bread is golden brown and the bottom is cooked through.
Notes
Similar to pizza, this delicious appetizer or light lunch can be served hot or at room temperature. It also tastes great when re-heated the next day.