Pissaladière

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.

• Prep time: 30 min
• Cook time: 60 min
• Difficulty: Medium
• Calories: 858
• Protein: 21 g
• Carbs: 118 g
• Fat: 30 g

Ingredients

• 500 g Wheat flour ( sifted )
• 250 ml Mineral water ( lukewarm )
• 20 g Fresh baker's yeast ( crumbled )
• 100 ml Extra virgin olive oil ( for dough and cooking )
• 10 g Gray sea salt ( fine )
• 1.5 kg Yellow onion ( thinly sliced )
• 100 g European anchovy ( fillets )
• 50 g Black olive ( whole )
• 2 g Thyme ( leaves only )
• 1 piece Bay leaf ( whole )

Instructions

1. Prepare the bread dough

   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. Stew the onions

   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. Top the tray

   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 and brown

   Bake at 220°C. The crust should be golden and crispy on the edges, while the center remains soft under the mass of onions.

Chef's tips

• 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.

Storage

Keeps for 2 days in the fridge. Best enjoyed warm or at room temperature.