PISSALADIÉRE

The origins of the Pissaladiere dates back to the 1st century. It is a typical dish found in Provence and resembles a cheese-less pizza. The Pissaladiere is topped with black olives, anchovies and caramelised onions and is perfect for lunch, dinner or a light snack.

PISSALADIÉRE

  • Preparation: 10 persons

Ingredients

  • 200 gm Bread Flour / 1 tsp Salt / 2 tsp Blend Dried Yeast / 150 ml Warm Water / 1 tbsp Olive Oil

For the topping

  • 4 tbsp Olive Oil / 1 kg Onion (thinly sliced) / A few sprigs of thyme
  • 2 nos Tomatoes (skin & chopped) / 80 gm Anchovy Fillets / 20 gm Black Olive

Methods

  1. Tip the flour, salt and yeast into a bowl. Pour in water, oil and mix to a soft dough.
  2. Cover dough with cling film & leave it to rise for 45 mins to 1¼ hrs.
  3. Sauté the onions gently for 10 mins until softened and stir it from time to time.
  4. Add in thyme, salt & pepper. Tip in tomatoes and stir well. Cook gently for 45 mins until onions are meltingly soft, stir occasionally and remove the lid for the last 10 mins to reduce any liquid.
  5. Preheat oven to 220°C. Lightly oil a shallow baking tray. Knead the dough, roll it out and press it into the tray.
  6. Spread onion mixture over the dough, then arrange the anchovies on top, making a crisscross pattern. Stud each window between the anchovies with an olive, then bake for 25-30 mins until golden. Serve warm.