Recette De La Pissaladiere Recipe

I recently made this pissaladiere recipe and it was honestly one of the best dishes i’ve tried, the homemade dough was soft and chewy while the caramelized onions, garlic, thyme, anchovies and olives brought out a crazy mix of flavors that had me hooked from the first bite.

I love makin my Recette De La Pissaladiere because it blends energy and nutrition well. I use warm water, flour, yeast, salt and olive oil to make the dough with a topping of caramelized onions, garlic, thyme, anchovies and olives.

I think its a mix of carbs and healthy fats.

Ingredients

• Flour: Provides essential carbohydrates, binding dough and giving structure to pissaladiere.
• Warm water: Activates yeast, making the dough soft and airy for a perfect crust.
• Yellow onions: Add sweet flavor from caramelized sugars and contribute fiber and depth.
• Extra virgin olive oil: Supplies healthy fats and a rich taste to elevate the dish.
• Anchovy fillets: Give savory umami and essential protein, balancing the sweet onions.
• Niçoise olives: Impart a tangy, salty punch and healthy fats for extra flavor.
• Garlic cloves: Provide tangy spice with antioxidants and a little kick boosting flavor.
• Thyme: Offers aromatic herb notes with slight earthiness to enrich taste.

Ingredient Quantities

• 500 g all-purpose flour
• 300 ml warm water
• 7 g active dry yeast
• 1 tsp salt
• 2 tbsp extra virgin olive oil
• 1 kg yellow onions, thinly sliced
• 4 tbsp olive oil (for caramelizing the onions)
• 2 garlic cloves, minced
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 8 anchovy fillets
• 12 Niçoise olives, pitted
• Salt and pepper to taste

How to Make this

1. In a large bowl, stir together 500 g all-purpose flour, 300 ml warm water, 7 g active dry yeast, 1 tsp salt, and 2 tbsp extra virgin olive oil until a rough dough forms.

2. Knead the dough on a floured surface for about 8-10 minutes till it gets smooth and elastic, then place it in a greased bowl, cover with a damp cloth, and let it rise for about 1 hour.

3. While the dough is rising, heat 4 tbsp olive oil in a heavy skillet over medium heat and add 1 kg thinly sliced yellow onions.

4. Cook the onions slowly for around 25-30 minutes, stirring frequently so they caramelize nicely.

5. Add 2 minced garlic cloves and 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme) in the last 5 minutes of cooking the onions and mix well.

6. Preheat your oven to 220°C (428°F) once the dough has risen enough.

7. Roll out the dough gently on a baking tray lined with parchment paper, forming a thick rectangular base for your toppings.

8. Spoon the caramelized onions evenly over the dough, making sure to cover it well.

9. Arrange 8 anchovy fillets and 12 pitted Niçoise olives (cut in half if you like) neatly on top of the onion layer.

10. Season the assembled dish with salt and pepper to taste and bake for about 20-25 minutes until the bread gets golden and crisp. Enjoy your pissaladiere!

Equipment Needed

1. Large bowl for mixing the flour, water, yeast, salt, and oil
2. Measuring cups and spoons for accurately measuring warm water, olive oil, yeast, and salt
3. Mixing spoon to stir the initial ingredients
4. A floured surface with a rolling pin to help knead and roll the dough
5. Greased bowl and a damp cloth to cover the dough while it rises
6. Heavy skillet to slowly caramelize the onions
7. Knife and cutting board for slicing the onions and mincing the garlic
8. Spatula or wooden spoon for stirring the onions during caramelization
9. Baking tray lined with parchment paper to form and bake the dough base
10. Oven that can be preheated to 220°C (428°F) for the final bake

FAQ

• Q: How do I know when the dough is ready?
  A: The dough should have doubled in size. If its nearly 2x the original, then it’s ready to use.
• Q: Can I substitute red onions for the yellow ones?
  A: You can try, but yellow onions are sweeter and give a better flavor. Red onions might make it taste a bit sharper.
• Q: How do I make sure the onions caramelize without burning?
  A: Keep the heat low and stir them often. It takes a while so be patient, slow cooking is key.
• Q: Do I need to follow the exact number of anchovies and olives?
  A: Not really, you can adjust the amounts based on your taste. Just try not to overdo it so the balance stays right.
• Q: Can I prepare the dough a day ahead?
  A: Yes, you can let it rise in the fridge overnight. It might even improve the flavor with a slow rise.

Recette De La Pissaladiere Recipe Substitutions and Variations

• Active dry yeast: Use instant yeast instead in a 1:1 ratio, it works just as well and might even save you some time.
• Extra virgin olive oil: If you can’t get the good stuff, try using a high-quality vegetable oil, though it can change the flavor a bit.
• Anchovy fillets: You can swap in a small amount of anchovy paste if you dont have fillets, just adjust the amount to taste.
• Niçoise olives: Kalamata or black olives can be used as a substitute, just make sure to pit and drain them well.

Pro Tips

1. Make sure your water is really warm but not boiling. If it’s too hot, it can kill the yeast and your dough won’t rise right which will mess up your whole pissaladiere.
2. When you’re kneading the dough, don’t rush it. Give it a good 8-10 minutes to become smooth and elastic. This really helps it rise well and get that perfect texture once baked.
3. Take your time with the onions. Caramelize ’em slowly on medium heat and stir constantly so they don’t burn. This slow-cook process brings out their sweetness and adds a ton of flavor to your dish.
4. Before you add the toppings, taste your caramelized onions. Sometimes they might need a little extra salt or pepper. Adjusting it now makes sure every bite has the right balance of flavors.