Pissaladière
Ingredients
- 500 gWheat flour (sifted)
- 250 mlMineral water (lukewarm)
- 20 gFresh baker's yeast (crumbled)
- 100 mlExtra virgin olive oil (for dough and cooking)
- 10 gGray sea salt (fine)
- 1.5 kgYellow onion (thinly sliced)
- 100 gEuropean anchovy (fillets)
- 50 gBlack olive (whole)
- 2 gThyme (leaves only)
- 1 pcBay leaf (whole)
Method
A supple bread dough topped with a thick layer of melted, almost candied onions. The saltiness of the anchovies and the bitterness of the black olives balance the sweetness of the golden onions.
- 1
In a bowl, mix flour, crumbled yeast, salt, and olive oil. Gradually pour in warm water. Knead firmly until the dough is elastic and smooth. Let rise for 1 hour under a cloth until doubled in size.
- 2
Slice the onions. Toss them into a pan with olive oil, thyme, and bay leaf. Cook over very low heat, covered. The onions should not brown but become translucent and melting like a cream.
- 3
Roll out the dough on an oiled tray. Spread the onion compote evenly over the surface. Arrange the anchovy fillets in a diamond pattern. Place an olive in the center of each diamond.
- 4
Bake at 220°C. The crust should be golden and crispy on the edges, while the center remains soft under the mass of onions.
Frequently asked questions
How do you get this dish right?
- Do not salt the onions, the anchovies will provide enough salt during baking.
- Patience is key: onions must stew without ever browning to keep their natural sweetness.
How long does this dish keep?
Keeps for 2 days in the fridge. Best enjoyed warm or at room temperature.
