Pissaladiere

Step 1: Prepare the Dough

Start by making the dough. In a large mixing bowl, combine the flour and salt. In a separate small bowl, dissolve the yeast in warm water and let it sit for 5-10 minutes until it becomes frothy. Add the yeast mixture and olive oil to the flour, and stir to combine until a dough forms. Knead the dough for about 5-7 minutes until smooth and elastic. If the dough is too sticky, add a little more flour.

Cover the dough with a damp cloth and let it rise in a warm place for about 1 hour, or until it doubles in size.

Step 2: Caramelize the Onions

While the dough is rising, start on the topping. Heat the olive oil in a large skillet over medium heat. Add the thinly sliced onions and a pinch of salt, and cook gently, stirring occasionally. The goal is to slowly caramelize the onions, which should take about 25-30 minutes. Be patient and keep the heat low to avoid burning the onions. Stir occasionally, and if the onions start sticking, add a splash of water to deglaze the pan. Once the onions are soft, golden, and sweet, remove them from the heat.

Step 3: Shape the Dough

Once the dough has risen, punch it down to release the air, then transfer it to a lightly floured surface. Roll the dough out into a rectangle or oval shape, depending on your preference or the shape of your baking sheet. The dough should be about 1/4-inch thick.

Transfer the dough to a lightly greased baking sheet or a pizza stone.

Step 4: Assemble the Pissaladière

Preheat your oven to 400°F (200°C). Spread the caramelized onions evenly over the surface of the dough, leaving a small border around the edges. Arrange the halved olives and chopped anchovies on top of the onions, and sprinkle the dish with dried thyme. Drizzle a little olive oil over the top to add a touch of richness.

Step 5: Bake

Place the Pissaladière in the oven and bake for 20-25 minutes, or until the crust is golden and crispy, and the topping is bubbling and slightly browned.

Step 6: Serve

Once the Pissaladière is done, remove it from the oven and let it cool for a few minutes. Slice it into rectangles or wedges and serve warm, garnished with fresh thyme or herbs if desired.

Tips for the Perfect Pissaladière

• Patience with the onions: Caramelizing onions is a slow process, but it’s worth it for the sweet, savory depth of flavor they bring to the dish. Don’t rush this step! The longer you cook the onions over low heat, the sweeter and more flavorful they’ll become.
• Use high-quality olives: Olives are a key ingredient in Pissaladière, so using high-quality olives like Niçoise or Kalamata will give the dish an authentic Mediterranean taste.
• Customize the toppings: While anchovies are traditional, if you’re not a fan, you can substitute them with other ingredients like capers or roasted vegetables. You can also experiment with different herbs, such as rosemary, basil, or oregano, for extra flavor.
• Make it ahead: Pissaladière can be made ahead of time. Simply bake it, let it cool, and store it in the fridge. When ready to serve, warm it up in the oven or enjoy it at room temperature.

Why You Should Try Pissaladière

Pissaladière is the perfect dish for anyone looking to explore the vibrant flavors of the French Riviera. The combination of sweet caramelized onions, salty anchovies, and briny olives on a crispy, golden crust creates an irresistible flavor profile that’s both simple and sophisticated. It’s a dish that can be enjoyed at any time — as a starter, a snack, or even as a light dinner.

So, why not bring a little taste of Provence into your kitchen? Whether you’re new to French cuisine or already a fan, Pissaladière is sure to become a beloved addition to your recipe collection. Give it a try and enjoy a slice of Mediterranean magic today!