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Pissaladière
5 from 4 votes

Pissaladière

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.

Prep Time
20 mins
Cook Time
1 hr 40 mins
Total Time
2 hrs
Servings: 8 people
Course: Appetizer
Cuisine: French

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
    Cup of Yum
  1. Dilute the yeast in a little warm water.
  2. Meanwhile, mix the flour with the salt, then add the yeast. Pour the warm water and mix.
  3. 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.
  4. Cover and allow to rest for an hour in a warm place.
Topping
  1. 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.
  2. 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.
  3. Preheat the oven to 410 F / 210 C.
  4. 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.
  5. Decorate with filets of anchovy and black olives.
  6. Bake in preheated oven for 20 minutes. Pour in a drizzle of olive oil (optional) and serve with a chill rosé wine.