The pissaladière is made from a yeast dough, comparable to a pizza. It is rolled thick or thin depending on individual tastes. The classic one is made with onions, garlic, anchovies and the all encompassing olive oil, so dear to a southern heart. But variation is the name of the game here and every family has a favorite.
To serve 4.
1 cup of flour
2 Tbsp of tepid water
1/2 oz of dry yeast
2 Tbsp of olive oil
1 tsp of salt
1 egg, lightly beaten
8 cups of sliced onions
1clove of garlic, chopped
1/2 tsp of salt, pepper to taste
3 jars of 2oz anchovies in oil
a dozen of oil cured black olives
- Preheat oven 400°F.
- Mix the water and yeast and let rest at room temperature.
- Place the flour in the bowl of an mixer with the salt and cut in the butter.
- Make a well in the center of the flour and add the yeast and the egg.
- Mix to form a dough, adding more water if required.
- Cover with a towel and let raise for 1 hour at room temperature.
- The dough doubles in volume.
- Meanwhile make the filling.
- Heat the oil in a heavy saucepan and add the onions. Cook gently until just lightly brown.
- Add the garlic, salt and pepper and the tomato paste.
- Cook until all the liquid has evaporated. Allow to cool.
- When the dough has risen, turn out onto a lightly floured surface and knead well.
- Roll into a thin circle, place on a baking sheet and cover with the filling.
- Arrange the anchovies in a crisscross pattern on top.
- Cut the olives in half and position then in each anchovies diamond.
- Let rise in a warm place for 15 minutes.
- Bake for 15 minutes in preheated oven then reduce to 350° and cook for another 15 to 20 minutes.
- Brush again with olive oil just before serving at room temperature.