Pissaladiere Recipe

So i made this pissaladiere and honestly, the way the soft caramelized onions mix with tangy olives and salty anchovies on a homemade crispy dough is totally insane, its a flavor explosion you just gotta try.

I love this Pissaladiere recipe because it combines my favorite ingredients like all-purpose flour, olive oil and thinly sliced onions. I think the mix of anchovy fillets, Niçoise olives and thyme gives it a unique flavor and a decent nutritional boost too.

Ingredients

• All-purpose flour: Provides lots of carbohydrates for energy and gives the dough structure.
• Olive oil: A healthy fat that adds richness and helps meld all the flavors together.
• Onions: Packed with fiber and natural sweetness when slowly caramelized to build depth.
• Anchovy fillets: Tiny protein sources that bring intense umami and a hint of saltiness.
• Niçoise olives: Offer robust flavor, healthy fats and a tangy Mediterranean zest.
• Active dry yeast: Leavens the dough and adds a mild tang that boosts the crust.
• Minced garlic: Adds a bold punch and aromatic depth when lightly sautéed.
• Fresh thyme leaves: Impart a subtle herbal note that brightens the overall flavor.

Ingredient Quantities

• 400g all-purpose flour
• 1 tsp salt
• 1 tsp sugar
• 7g active dry yeast
• 240ml lukewarm water
• 3 tbsp olive oil (plus a little extra for greasing)
• 4 to 5 large onions, thinly sliced (about 1kg total)
• 2 to 3 tbsp olive oil for slowly sautéing the onions
• 1/4 cup water to help deglaze the pan (optional)
• About 1 to 2 tsp fresh thyme leaves
• 12 to 16 anchovy fillets, roughly arranged
• 8 to 10 pitted Niçoise olives
• Freshly ground black pepper to taste
• Optional: 1 garlic clove, minced (if you like a bit extra flavor)

How to Make this

1. In a large bowl, mix 400g flour, 1 tsp salt, 1 tsp sugar and 7g yeast. Slowly stir in 240ml lukewarm water with 3 tbsp olive oil until a sticky dough forms. Knead it for about 8-10 minutes then cover with a clean cloth and let rise for an hour or until doubled in size.

2. While the dough is rising, heat 2-3 tbsp olive oil in a big frying pan over low heat. If you like extra flavor, toss in 1 minced garlic clove.

3. Add 4 to 5 thinly sliced onions (about 1kg altogether) to the pan, and cook them slowly stirring frequently till they become soft and caramelized. If they start to stick, add about 1/4 cup water to deglaze the pan.

4. Once the onions are nicely browned, stir in about 1 to 2 tsp fresh thyme leaves and a pinch of freshly ground black pepper. Remove the pan from heat.

5. Preheat your oven to 220°C (430°F) and grease your baking tray with a little extra olive oil.

6. Punch down the risen dough and roll it out on a floured surface into a rough rectangle shape then transfer it to your prepared tray.

7. Evenly spread the caramelized onions over the dough, leaving a small border around the edges for the crust.

8. Roughly place 12 to 16 anchovy fillets and 8 to 10 pitted Niçoise olives on top of the onions. Sprinkle a bit more freshly ground black pepper if you like.

9. Bake in the oven for about 20 to 25 minutes or until the crust is golden and looks cooked through.

10. Remove from the oven, let it cool a bit, slice it up and enjoy your homemade Pissaladiere while its still warm.

Equipment Needed

1. Large mixing bowl – for combining the flour, salt, sugar, yeast, water, and olive oil to create the dough.
2. Measuring cups and spoons – to ensure the correct quantities of water, sugar, yeast, and olive oil.
3. Clean kitchen cloth – to cover the dough as it rises.
4. Rolling pin (or your hands on a floured surface) – to roll out the dough into a rough rectangle.
5. Large frying pan – for slowly sautéing and caramelizing the onions (and garlic if using).
6. Knife and cutting board – for slicing the onions and mincing the optional garlic clove.
7. Wooden spoon or spatula – for stirring the dough mixture and the onions during cooking.
8. Baking tray – pre-greased with olive oil to transfer the rolled dough.
9. Oven – preheated to 220°C (430°F) for baking the finished Pissaladiere.

FAQ

• Q: Can I prep the dough ahead of time?
  
  A: Yeah, you can make the dough a day ahead. Just cover it and pop it in the fridge. Let it come to room temp before you roll it out.
• Q: Do I have to use both anchovies and Niçoise olives?
  
  A: No, you dont have to if you aren’t a fan of ‘em. They’re traditional, but you can swap them with other choices, though your dish will taste slightly different.
• Q: What’s the secret to soft, flavorful onions?
  
  A: Cook the onions really slow in olive oil with a splash of water. That helps release their natural sweetness and deep flavors.
• Q: Can I use a different herb if I don’t have thyme?
  
  A: Sure, you can use oregano or basil, but thyme really gives the dish its signature taste.
• Q: Is it necessary to add garlic?
  
  A: Not at all, it’s optional. If you like a bit more kick, go ahead and toss in a clove, otherwise it’s fine without it.

Pissaladiere Recipe Substitutions and Variations

• Instead of active dry yeast, you can use fresh yeast if you have it handy – just use roughly 21g and keep in mind it might need a bit less rising time.
• If you don’t have all-purpose flour, try bread flour which gives a chewier texture to the dough.
• For Niçoise olives, you can swap in kalamata olives – they have a stronger taste so use a tad less.
• When fresh thyme isn’t available, dried thyme works too – use about half the amount since dried herbs pack more flavor.
• If you’re short on olive oil for melting out the onions, any mild cooking oil might do in a pinch, though it won’t be quite the same.

Pro Tips

1. When you mix the dough, make sure your water is actually lukewarm and not too hot, cuz if it’s too hot, it could kill the yeast. Let it rest in a warm spot, like on top of your (off) heated oven, so it gets nice and puffy.

2. Sautéing the onions real slow is key. Keep the heat low and stir them often so they brown evenly. If they start stickin to the pan, splash in a bit of water. It’ll help release all that sweet, caramelized flavor.

3. Be gentle when rolling out your dough. It doesn’t have to be perfect, but try to keep an even thickness for an even bake. If the dough is too thin in some parts, those areas might end up too crispy.

4. When adding the anchovies and olives, don’t worry about making it look super neat. Just scatter them roughly over the onions; their salty kick and flavor will spread out through the dish as it bakes. Enjoy experimenting with more pepper or thyme if you feel like it.