Servings 4 persons


Preparation of the dough

  • 300 g flour
  • 20 g baker's yeast or 1/3 dry yeast
  • 2 cl olive oil
  • 3 g salt

Preparation of the filling

  • 500 g white onions
  • 8 pcs anchovy fillets in salt
  • 5 twigs thyme flower
  • 1 leaf bay leaf
  • 10 pcs black olives from Nice
  • 1 pinch oregano
  • 5 cl olive oil
  • Salt flower
  • Freshly ground pepper


Preparation of the dough

  • Dissolve the yeast with 5 cl of lukewarm water. In a cap, form a ring with the flour and salt. Add 2 cl of olive oil and the yeast. Work the dough with your fingertips, pouring in about 20 cl of water in a trickle to obtain a supple and soft dough. Work the dough by stretching it for 5 minutes. Cover it with a damp cloth and let it grow in a warm place. It should reach between 3 and 4 cm in height.

Preparation of the filling

  • Peel the onions, cut them in half, remove the root in the heart, then finely slice each half onion, from top to bottom.
  • Heat 3 cl of olive oil in a sauté pan. Sweat the onions without coloring for 5 minutes. Add the oregano, bay leaf, fleur de sel and freshly ground pepper. Cook covered for 30 minutes, stirring frequently. The onions must remain transparent.
  • Rinse the anchovy fillets under running water, pat dry. Add them to the onions, let them melt. Remove from fire. Remove the bay leaf.

Making the pissaladière

  • Preheat the oven to 260°C.
  • Quickly rework the dough to make it fall. Oil a baking sheet. Place the dough on the baking sheet and spread it over the entire surface with your fingers. Distribute the onion fondue evenly over the dough up to 1 cm from the edges. Drizzle with 2 cl of olive oil.
  • Put the pissaladière in the oven and cook for 25 minutes at 240°C. Sprinkle with the thyme flower and add the olives a few minutes before the end of cooking.
  • The pissaladière is cooked when the edges are golden.

Finishing and presentation

  • Cut the pissaladière into pieces.
  • Serve hot with seasoned mesclun.
Tried this recipe?Let us know how it was!
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