Pissaladière
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Pissaladière
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Pissaladiere, a flatbread from the South of France, is a great recipe idea for the summer picnics since it can be eaten hot, cold than lukewarm.
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Ingredients
For the dough
- 4 cups all-purpose flour
- 3 teaspoons active dry yeast
- 6 tablespoons olive oil
- 2 teaspoons salt
- 1¼ cup water warm
For the topping
- 4 lb onion thinly sliced, white
- 4 cloves garlic
- 1 prig thyme
- 1 bay leaf
- ½ teaspoon savory dried
- 1 prig oregano
- ½ cup extra virgin olive oil
- 20 black olives
- 1 dozen anchovy fillet
Instructions
Dough
- Dilute the yeast in a little warm water.
- Meanwhile, mix the flour with the salt, then add the yeast. Pour the warm water and mix.
- Then, pour the olive oil and knead for 5 minutes until the dough is homogeneous and forms a ball that pulls away from the edges of the bowl.
- Cover and allow to rest for an hour in a warm place.
Topping
- In a large pan, cook the sliced onions, in olive oil with the unpeeled whole garlic cloves, thyme, bay leaf, savory and oregano. Cook on low heat, stirring regularly for at least 1h30, until you get a kind of compote.
- One hour into the cooking of the onions, spread the dough to the size of a baking sheet. Place the dough on the baking sheet and cover with a slightly damp cloth. Let rest for one hour.
- Preheat the oven to 410 F / 210 C.
- Remove garlic cloves and aromatic sprigs from the cooked onions. Add a very small of amount of salt (anchovies and olives are already salted). Spread the onions on the dough with a skimmer or slotted spoon to allow the oil to drain.
- Decorate with filets of anchovy and black olives.
- Bake in preheated oven for 20 minutes. Pour in a drizzle of olive oil (optional) and serve with a chill rosé wine.
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5
4 reviews
Excellent
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