Pissaladière II

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.  This one is a Martha Stewart recipe.

Serves 8-10.


3 generous cups of flour
1 1/4 cups of tepid water
2 packages of dry yeast
2 Tbsp of olive oil
1 tsp of salt


8 cups of sliced onions
1/4 cup of olive oil
4 or 5 cloves of garlic, chopped
1/2 tsp of salt, pepper to taste
3 2oz anchovies in oil
a dozen of oil cured black olives 

  • Mix the water and yeast and let rest at room temperature
  • Place 2 cups of the flour in the bowl of an mixer with the olive oil and the salt. Add the yeast mixture and beat for 3 minutes. Add remaining flour and knead until the dough is smooth and satiny.
  • Oil a bowl, place the dough in it and turn over to coat all around. Cover with a towel and let raise for 1 hour at room temperature. The dough doubles in volume.
  • Make the filling. Heat the oil in a saucepan and add the onions. Cook gently until just lightly brown. Add the garlic, salt and pepper
  • Spread the dough out by hand or with a roller. You can use a 16×12 cookie sheet or two round pans. Refrigerate.
  • Arrange the onions on the dough and the anchovies in a crisscross pattern on top. Cut the olives in half and position then in each anchovies diamond.
  • Sprinkle with 1 Tbsp of olive oil and bake for 30 minutes in a preheated 425°F oven.
  • Brush again with olive oil just before serving at room temperature.