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Pissaladière
This provençal flatbread is a delicacy for a reason.
Though the prep time might seem intimidating, the gorgeous result is well worth-it. For those unfamiliar, a pissaladière is a French flatbread made with anchovy filets, olive, and thyme; part-tart, part-pizza, it’s a perfect lunch or light dinner. To make things easier, opt for all-purpose flour, and ensure you’re selecting the highest quality olives and anchovy filets you can find.
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How to Make It
Ingredients
Dough
- 1 ¼ cups warm water, about 120°F
- 2 tsp active dry yeast
- 3 cups all-purpose flour
- 1 tbsp extra-virgin olive oil, plus extra for oiling bowl
- 2 tsp kosher salt
Onions
- 2 tbsp salted butter
- 2 tbsp extra-virgin olive oil
- 6 medium yellow onions, thinly sliced
- 2 garlic cloves, thinly sliced
- 3 large thyme sprigs
- 1 tsp kosher salt
- Freshly ground black pepper to taste
Assembly
- 8 oil-packed anchovy fillets
- ½ cup Nicoise olives, crushed, pitted and roughly torn in half
- Extra-virgin olive oil for serving
- Freshly ground black pepper to taste
- 1 tsp fresh thyme leaves, plus extra sprigs for serving
Instructions
- Combine water with yeast in the bowl of a stand mixer. Let stand until foamy, about 10 minutes.
- Mix in flour, oil, and salt using the dough hook attachment on low speed, just until combined. Increase speed to medium and continue mixing until the dough is smooth and pulls cleanly away from the sides of the bowl, up to 8 minutes. Transfer to a clean, well-oiled bowl and cover with plastic wrap (dough will be soft). Let it stand until doubled in size, about 1 hour.
- Meanwhile, for the onions, melt butter with oil in a large pot set over medium heat. Add onions, garlic, thyme, and salt. Season with fresh pepper. Cook, stirring often, while scraping bits from the bottom of the pot, adding a splash of water if needed, until golden blonde in color but not yet deeply browned, approximately 35 to 45 minutes. Discard thyme sprigs.
- To assemble, arrange rack in bottom third of oven. Preheat to 475°F. Set a 13 x 18-inch rimmed baking sheet in the bottom third rack of preheated oven. Bake until hot, about 10 minutes.
- Meanwhile, transfer dough to a well-floured surface. Gently stretch and roll out dough into a rectangle, about 13 x 18-inches in size.
- Remove hot baking sheet from oven, then lightly dust with flour. Place dough on baking sheet, filling as closely to the edges of the pan. Working quickly, top with caramelized onions, spreading with the back of a spoon to cover dough, leaving a ¼-inch border around the edges. Arrange anchovies overtop, then sprinkle with olives.
- Bake in the bottom third of oven until edges are deeply golden and bottom is crisp underneath, about 20 to 25 minutes.
- Drizzle olive oil over pissaladière. Season with fresh pepper. Sprinkle with thyme leaves and sprigs. Cut into wedges and serve immediately.
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