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.