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.
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 sprigs 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
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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.
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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 sprigs 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.
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3
Preheat oven to 425°F (220°C). Lightly oil a large rimmed baking sheet.
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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.
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5
Spread the caramelized yellow onions evenly over the dough, leaving a small border around the edges.
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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.
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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.