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Pissaladiere

A savory Nicoise flatbread topped with slowly caramelized onions, anchovy fillets, and briny olives on a thin olive oil crust. This classic southern French tart is served as an appetizer or snack.

95 minMediumServes 8255 cal/serving

FrenchAppetizerOvenStandardNut-FreeEgg-FreeDairy-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

Ingredients

  • 2 cups all-purpose flour
  • 1 tsp instant yeast
  • 2/3 cup warm water (for dough)
  • 2 tbsp extra-virgin olive oil (for dough)
  • 1/2 tsp kosher salt (for dough)
  • 6 large yellow onions, thinly sliced
  • 1/4 cup extra-virgin olive oil (for topping)
  • 4 fresh thyme sprigs
  • 2 bay leaves
  • 2 oz oil-packed anchovy fillets, patted dry
  • 1/2 cup pitted niçoise or kalamata olives
  • 1/4 tsp black pepper, freshly ground

Instructions

  1. 1

    Make the dough: Combine 2 cups all-purpose flour, 1 tsp instant yeast, and 1/2 tsp kosher salt (for dough) in a bowl. Add 2/3 cup warm water (for dough) and 2 tbsp extra-virgin olive oil (for dough) and mix until a shaggy dough forms. Knead for 5 minutes until smooth. Cover and let rest for 30 minutes while you prepare the topping.

  2. 2

    Caramelize the onions: Heat 1/4 cup extra-virgin olive oil (for topping) in a large skillet over medium-low heat. Add 6 large thinly sliced yellow onions, 4 fresh thyme sprigs, and 2 bay leaves. Cook, stirring occasionally, for 35 to 40 minutes until the onions are deeply golden, sweet, and jammy. Season with 1/4 tsp freshly ground black pepper. Remove thyme sprigs and bay leaves.

  3. 3

    Preheat oven to 425°F (220°C). Lightly oil a large rimmed baking sheet.

  4. 4

    Stretch or roll the dough to fit the baking sheet, pressing it out with your hands to reach the edges. The dough should be about 1/4 inch thick.

  5. 5

    Spread the caramelized yellow onions evenly over the dough, leaving a small border around the edges.

  6. 6

    Arrange 2 oz patted dry oil-packed anchovy fillets in a crosshatch or spoke pattern over the onions. Nestle 1/2 cup pitted niçoise or kalamata olives into the spaces between the anchovies.

  7. 7

    Bake for 18 to 22 minutes, until the edges are golden and the crust is cooked through. Let cool for 5 minutes before slicing into squares or strips.

Questions

Can I make Pissaladiere gluten-free?

Yes. The gluten in this entry is 2 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Pissaladiere keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Pissaladiere?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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