📝 About This Recipe
Hailing from the coastal city of Nice, the Pissaladière is a masterpiece of Mediterranean simplicity, blending the sweetness of slow-melted onions with the briny punch of anchovies and olives. Unlike a standard pizza, this savory tart features a plush, bread-like dough topped with a thick, golden onion compote that has been simmered for nearly an hour. It is a sophisticated balance of flavors that captures the essence of the French Riviera in every bite.
🥗 Ingredients
For the Yeasted Dough
- 3 cups All-purpose flour (plus extra for dusting)
- 1 cup Warm water (around 110°F/45°C)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 3 tablespoons Extra virgin olive oil
- 1 teaspoon Fine sea salt
- 1/2 teaspoon Granulated sugar (to feed the yeast)
For the Onion Compote
- 3 pounds Yellow onions (peeled and very thinly sliced)
- 1/4 cup Extra virgin olive oil (high quality)
- 4 sprigs Fresh thyme (leaves stripped)
- 1 piece Bay leaf (dried)
- 2 cloves Garlic (finely minced)
- to taste Salt and black pepper (be cautious with salt)
For the Toppings
- 12-16 pieces Anchovy fillets in oil (drained)
- 1/2 cup Niçoise olives (pitted or unpitted for authenticity)
👨🍳 Instructions
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1
In a small bowl, combine the warm water, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes foamy and active.
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2
In a large mixing bowl or the bowl of a stand mixer, combine the flour and salt. Create a well in the center and pour in the yeast mixture and 3 tablespoons of olive oil.
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3
Mix until a dough forms, then knead on a lightly floured surface for 8-10 minutes (or 5 minutes in a mixer) until the dough is smooth, elastic, and slightly tacky.
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4
Place the dough in a lightly greased bowl, cover with a damp cloth, and let rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
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5
While the dough rises, prepare the onions. Heat 1/4 cup olive oil in a large, heavy-bottomed skillet or Dutch oven over low heat.
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6
Add the sliced onions, thyme leaves, bay leaf, and a pinch of salt. Cover and cook for 20 minutes, stirring occasionally, until the onions have softened completely.
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7
Remove the lid and add the minced garlic. Continue cooking over low heat for another 30-40 minutes, stirring frequently, until the onions are a deep golden blond and jam-like. Do not let them brown or crisp; they should be meltingly soft.
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8
Remove the bay leaf and season with black pepper. Set the onion compote aside to cool slightly.
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9
Preheat your oven to 400°F (200°C). Grease a large rectangular baking sheet (approx. 10x15 inches) with olive oil.
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10
Punch down the risen dough and stretch it out onto the baking sheet, pressing it into the corners. It should be about 1/4 to 1/2 inch thick.
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11
Spread the cooled onion mixture evenly over the dough, leaving a very small border around the edges.
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12
Arrange the anchovy fillets in a diamond lattice pattern across the top of the onions. Place an olive in the center of each diamond.
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13
Bake for 20-25 minutes until the crust is golden brown and the edges are crisp.
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14
Remove from the oven and let it rest for 5 minutes. Drizzle with a tiny bit of fresh olive oil before slicing into squares or rectangles.
💡 Chef's Tips
Low and slow is the secret; never rush the onions or they will become bitter rather than sweet. If you find anchovies too strong, soak them in a little milk for 10 minutes and pat dry before using to mellow their saltiness. For the best texture, use a heavy baking stone or preheated tray to ensure the bottom of the bread gets a nice crust. Authentic Niçoise olives are small and brownish-black; if you can't find them, use Kalamata but slice them in half. The dough can be made a day in advance and slow-risen in the refrigerator for a deeper flavor profile.
🍽️ Serving Suggestions
Serve warm or at room temperature as a classic Provençal appetizer. Pair with a crisp, chilled glass of Côtes de Provence Rosé. Accompany with a simple green salad dressed in a sharp lemon vinaigrette to cut through the richness. Serve alongside a bowl of bouillabaisse or a light vegetable soup. Excellent as part of a picnic spread or 'Grand Aïoli' feast.