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Easy French Pissaladiere
French pissaladiere, a caramelized onion pizza with black olives and salted anchovies from the mediterranean city of Nice!
Prep Time 3 hours
Cook Time 1 hour
Total Time 4 hours
Servings 6 people
Calories per serving 292 kcal
Ingredients
- 2 cups plain flour (250 g)
- ¼ cup warm water (60 ml)
- 1 tsp active dry yeast
- 1 tsp caster sugar
- 2 large onions chopped
- 20 canned anchovy fillets in oil
- 15 black olives
- 1 tsp dried herbs
- olive oil
- pepper
- salt
Instructions
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Add the warm water and yeast to a saucepan and stir until the yeast has dissolved.
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Then add the flour, sugar and a pinch of salt to a blender. Pour in the yeast water and 4 tablespoons of olive oil.
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Pulse again until you get a smooth and glossy dough. Add extra water or flour if necessary.
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Cover with a clean kitchen towel and then let it rest at room temperature for 2 hours (preferably overnight). The dough has to be doubled in size by then.
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Add the chopped onion to a large non-stick pan with a splash of olive oil. Season with a little pepper and salt. Place this over medium heat.
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Cook the onions until caramelized, soft and brown. Stir regularly.
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Then take the pan off the heat and let the onions cool down. In the meantime punch the bread dough down and then roll it out into a rectangle. Place it on a floured baking tray.
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Brush the sides lightly with some olive oil and spread the caramelized onion over the dough surface. Sprinkle lightly with some pepper, salt and dried herbs. Top criss-cross with the anchovy fillets and then the black olives. This is the traditional pattern.
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Bake the pissaladière in a preheated oven at 392°F (200°C) for 20 minutes until golden. The pissaladiere has to be lightly browned and crisp on the sides. Cut the pissaladière up and serve warm, lukewarm or cold.
