Pissaladière I

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.