Pissaladiere
Ingredients
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
Instructions
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.
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